Yogurt Cake With Currant Raspberry Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1396
FAT
155%
CHOL
85%
SOD
109%

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Ingredients for 8 servings

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

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