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Yogurt Cake with Currant Raspberry Sauce


Yogurt Cake with Currant Raspberry Sauce Recipe

Ingredients:
  • 3 cups sifted cake flour (not self-rising; sift before measuring)
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, warmed in shell in warm water 10 minutes
  • 2 cups well-stirred plain whole-milk yogurt (not Greek-style) atroom temperature 30 minutes
  • 2 cups fresh red currants (1/2 pound), stemmed
  • 4 cups fresh raspberries (16 ounces), divided
  • 2/3 cup granulated sugar room temperature 30 minutes
  • 3 cups confectioners sugar
  • 3 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • Scant 1/2 teaspoon pure vanilla extract
  • Equipment: a 13- by 9-inch cake pan
Directions:
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