Lime Yogurt Cake with Raspberry Sauce

from Smitten Kitchen

Ingredients:

• 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

Directions:

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.

Notes:

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.