INSTRUCTIONS

1. Generously butter an 8-inch metal baking pan. Line bottom with parchment paper. Dust with flour. Set aside.
2. In a medium bowl, whisk the flour with baking powder, soda and salt. Set aside.
3. Using a stand mixer fitted with the paddle, beat sugars with the butter on medium speed until very light and fluffy, about 2 minutes. Add egg, then yolk, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour-mixture to butter mixture in three parts, alternating with yogurt in two parts. Scrape batter into prepared pan; smooth top.
4. Bake in center of oven until a wooden skewer inserted into the center of the cake comes out clean, approximately 45 to 50 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack and cool completely, about 1 hour 30 minutes.
5. When the cake is cooled, melt butter in a small saucepan over medium heat, stirring often, until beginning to foam. Once foaming, stir constantly until butter smells sweet and nutty and turns golden brown, 3 to 4 minutes. Immediately scrape into a medium heat-proof bowl. Whisk in milk until fully combined, then whisk in icing sugar and vanilla extract until smooth.
6. Remove parchment from cake, then set on a cake stand or plate. Spoon frosting over cake, starting in the center. Using the back of the spoon, push frosting towards the edges so it drips over. Let stand until dry to the touch, 30 minutes. Top with fresh fruit. Serve immediately.