I found this recipe back in April and have been drooling over it ever since. However, I never had an occasion to make it. So I found one.
The occasion? Sunday afternoon. 🙂
I hardly made any changes from the original recipe, with the main change being a swap from blackberries to raspberries for the sauce. Raspberries happened to be on sale and looked pretty, plus my husband had mentioned a hankering for them so I decided to go for it. And do not regret it one bit. Be sure to pop over to Smitten Kitchen to read the original recipe [even that one was adapted], because she gives some great tips and tricks to make this cake absolutely divine. The cake isn’t rich. Instead, it’s light and almost buttery in your mouth, which is perfect for a hot summer day. The tang of the lime and plain yogurt coupled with the sweetness of the berries is a fabulous contrast, and leaves you wanting more. And more. And more. I just had to have seconds. 🙂
Lime Yogurt Cake with Raspberry Sauce
from Smitten Kitchen
- 1 cup plain unsweetened yogurt <— I used Dannon nonfat because it was all I could find, however, whole milk or 2% Greek is recommended in the original.
- 1/3 cup coconut oil <— vegetable or olive oil is recommended, but I loved the tropical flavor of coconut oil
- zest of one lime
- 1/4 cup + 1 tablespoon lime juice, divided [approximately 1 1/2 – 2/3 limes]
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 ounces fresh raspberries
- 1/4 cup water
- 3 tablespoons sugar
- cooking spray
Preheat the oven to 350 degrees. Use cooking spray to grease a 9″ springform pan. In a large mixing bowl, stir together the yogurt, oil, sugar, lime zest, and lime juice.
In a second smaller bowl, combine flour, baking powder, and baking soda. Set aside. Add eggs, one at a time, to the yogurt mixture, whisking well in between. Then, sift the flour mixture into the batter. This will make the batter so light and fluffy! Stir gently with a wooden spoon until combined.
Pour batter into pan and bake for about 30-40 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. [Recommended time was 35-40 minutes; mine was done in 32.] Cool in pan on cooling rack for 10 minutes, then remove side of springform pan and cool until serving.
Meanwhile, make the sauce. In a food processor, combine raspberries, water, sugar, and 1 tablespoon lime juice. Purée until smooth. Drizzle over cake before serving [if you will be eating the whole cake in one sitting… not you yourself, but the collective you! :)], or drizzle over individual pieces.
So my cake fell in the center. See? I’m not entirely sure the cause of this, but it may be due to the coconut oil, the heat [110 heat index, anyone?!], my wonderful *sarcastic* apartment oven, etc. It definitely was cooked all the way through and my ingredients are not old. Any other ideas? It still tasted great though.