Lime Yogurt Cake with Blackberry Sauce

It's been beautiful here lately ... almost nice enough for me to forget that my lovely new grocery store that sells tomatillos and mascarpone cheese has a gaping hole in it from fire damage.  Of course, it makes shopping for food more difficult.  I have a wonderful place to buy fruit and veggies right around the corner, but when it comes to pantry staples, the Val-Mont tends to only sell organic canola oil that starts at $8 and fancy sugars.  Instead of investing in $4 for 1 kilo sugar, I decided to make some substitutions below.  I used brown sugar and safflower oil.  The verdict?  It seemed to be a fifty-fifty split with guests as to whether they preferred this cake or the grapefruit yogurt cake.  I found this cake to be less sweet, but still good.

The sauce below has been scaled in half and should be plenty for the cake with no leftovers.

Lime Yogurt Cake with Blackberry Sauce (from Smitten Kitchen)

Ingredients
Cake
1 cup whole milk plain unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Sauce
6 ounces fresh blackberries
2 tbsp water
1 1/2 tablespoons sugar
1/2 tablespoon fresh lime juice

1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil.  (I used a square pan and just served the cake in the pan.)
2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.
3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes.
4. Meanwhile, combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.
5. When cake is cool, pour sauce over cake and serve.