greek yogurt sauce recipe
greek yogurt sauce recipe
2 cups cake flour (8 ounces)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, room temperature
1 large egg
1 large egg white
1 cup (nonfat) plain greek-style yogurt
1/2 vanilla bean or 2 teaspoons vanilla extract
4 oz fresh blueberries
4 oz fresh raspberries
cream cheese frosting (recipe below)
fresh berries, for garnish
Preheat oven to 350F. Grease a 10-inch tube pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl and set aside.
In a large bowl, cream together the butter and the sugar until light. Beat in egg and egg white. If using a vanilla bean, scrap the seeds into the mixing bowl, otherwise stir in 2 tsp vanilla extract.
Add the flour mixture to the butter mixture, alternating with the yogurt in two or three additions and mixing at low speed until everything is just combined and no streaks of dry ingredients remain.
Pour about 2/3 of the batter into the prepared pan, then fold the raspberries and blueberries into the remaining batter carefully. Spread berry batter evenly over the plain batter in the cake pan.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed.
Cool cake completely in the pan and turn it out onto a serving plate before frosting.
Spread a thin, even layer of cream cheese frosting over the cake and garnish with fresh berries before serving.
Serves 12
(greek yogurt sauce recipe)
Make Cream:
3-oz cream cheese, room temperature
2 tbsp butter, room temperature
1 tbsp milk
1 tsp vanilla extract
1 – 1 1/4 cups confectioners’ sugar
Cream together cream cheese, buttermilk, milk and vanilla until smooth. Gradually blend in confectioners’ sugar until frosting is thick and creamy.
greek yogurt sauce recipe
greek yogurt sauce recipe
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