Red, White and Blue Yogurt Cake

• egg↗1
• soft unsalted butter1⁄2 cup
• soft cream cheese↗4 ounces
• sugar↗1 cup

  divided

• sifted cake flour1 1⁄2 cups
• baking powder↗1 1⁄2 teaspoons
• fresh berries (including raspberries, blueberries, strawberries, etc.)4 cups
• vanilla yogurt↗2 cups
• cornstarch↗2 tablespoons
• vanilla extract↗1 tablespoon
• egg yolks↗2

Step-by-step instructions

1. 1

   Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.

2. 2

   Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.

3. 3

   Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.