Plum Yogurt Cake
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This Plum Yogurt Cake Recipe is a one bowl yogurt cake topped with fresh sliced blood plums. Make this cake for dessert with scoops of vanilla ice cream or enjoy it as a snack or afternoon tea cake. The sweet plums add a vibrant touch to a simple yet delectable yogurt cake.
Plum Yogurt Cake Recipe
You’ll adore this moist plum yogurt cake. As opposed to an upside-down plum cake, this version is easier with fewer steps and bakes in 30 minutes.
The yogurt cake beneath is created in one mixing bowl with no electric beaters required. It’s then poured into your baking pan with the sliced blood plums placed and arranged on top of the cake.
Perfect for picnics and gatherings, this cake is sure to impress with its delightful appearance and delicious taste.
How do I properly slice plums for this cake?
Learn how to slice plums correctly for this cake. The video will guide you through the process to ensure your plums are perfectly prepared for this recipe.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this plum cake recipe!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use different types of plums for this recipe?
Yes, if blood plums are not available, feel free to use any variety of plums you have access to. The recipe is versatile and will still deliver delicious results with other types of plums.
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure that your eggs and yogurt are at room temperature before starting.
- Lining the Pan: Extend the parchment paper beyond the edges of the pan. This overhang acts as handles, simplifying the removal of the cake after baking.
What does yogurt do in a cake?
Yogurt enriches cake batter with moisture and fat, creating a delightfully moist texture. It imparts a subtle tanginess, distinct from traditional cakes, and activates baking powder to produce a light, fluffy consistency.
How to store plum yogurt cake
Store: Refrigerate the cooled cake in an airtight container to preserve the freshness of the plums and maintain the cake’s quality. It can be stored for up to 3-4 days.
Freezing: Freezing is not recommended for this plum yogurt cake, as it is best enjoyed fresh, especially due to the delicate nature of the fresh plums.
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Best Yogurt Cake Recipes
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Plum Yogurt Cake
Ingredients
- 4 large (480g / 17 oz.) blood plums
- 3/4 cup golden or white granulated sugar
- 3 large eggs, at room temperature
- 2 tbsp finely grated lemon zest, about 1 large lemon
- 1 tsp vanilla extract
- 1/2 cup extra virgin olive oil
- 2/3 cup plain Greek style yogurt
- 1 3/4 cups (210g / 7.41 oz.) all-purpose flour scoop & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8×8 inch square cake pan with parchment paper, ensuring the paper extends over the sides to easily lift out the cake after baking. Set aside.
- Prepare Plums: First, slice the plums into wedges, keeping the skin on for added texture and color. Set aside.
- Mix Sugar, Eggs & Zest: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar, eggs and lemon zest on medium speed for 30 seconds until well combined, scraping down the sides as necessary.
- Add Olive Oil: With the mixer running on medium, slowly drizzle in the olive oil in a steady stream, taking about 1 minute, to emulsify.
- Incorporate Yogurt and Vanilla: Pour in the yogurt and vanilla, beating for 15 seconds until everything is well combined.
- Add Dry Ingredients: Add flour, baking powder, and salt. Mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
- Transfer Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Add Plums: Arrange the sliced plums on top of the batter.
- Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs, not wet batter.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition
