Yogurt Cake With Currant Raspberry Sauce Recipes

Steps:

• Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
• In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
• In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
• In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
• Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.

Steps:

• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
• Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
• Add dry ingredients to batter and beat just until blended.
• Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
• Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
• Invert cake onto plate and cool.
• DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
• Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.