Plum Yogurt Cake
A delicious Plum Yogurt Cake made with Greek yogurt, olive oil and juicy sliced plums baked into a soft, moist cake. Made in one bowl and ready in around 30 minutes, it’s perfect for dessert, afternoon tea or sharing with friends and family.
Plum yogurt cake
The cake itself is simple, relying on Greek yogurt and olive oil to create a soft, moist texture that stays fresh for days. Fresh lemon zest adds brightness and complements the natural sweetness of the plums
Unlike an upside-down plum cake, this recipe couldn’t be easier. The batter is mixed in one bowl, poured into the pan, then topped with sliced plums before baking. As the cake bakes, the plums soften and become beautifully jammy while still holding their shape.
Although I usually make this cake with fresh blood plums when they’re in season, canned plums work well too, making it a great option year-round. Just drain them well before arranging them over the batter.
Watch how to make it
Why you’ll love this recipe
One Bowl Recipe
No separate bowls or complicated steps required.
Moist Yogurt Cake
Greek yogurt and olive oil create a soft, tender crumb.
Fresh or Canned Plums
Works beautifully with fresh blood plums or well-drained canned plums.
Ready in Around 30 Minutes
A simple cake that’s quick enough for weeknights.
Perfect for Any Occasion
Enjoy as dessert, afternoon tea, morning tea or a picnic cake.
Ingredients You’ll Need
Blood Plums
Fresh or canned plums can be used. If blood/purple 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.
Greek Yogurt
Creates a moist texture and subtle tang.
Olive Oil
Keeps the cake soft and tender.
Lemon Zest
Enhances the flavour and pairs beautifully with the plums.
Eggs
Provide structure and richness.
Granulated Sugar
Sweetens the cake while allowing the plum flavour to shine.
Plain Flour
Forms the base of the cake.
Baking Powder
Helps create a light, fluffy crumb.
Salt
Balances the sweetness and enhances flavour.
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.
How to make plum yogurt cake
Step 1: First, slice the plums into wedges, keeping the skin on for added texture and color. Set aside. 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.
Step 2: With the mixer running on medium, slowly drizzle in the olive oil in a steady stream, taking about 1 minute, to emulsify.
Step 3: Pour in the yogurt and vanilla, beating on low speed for 15 seconds until everything is well combined.
Step 4: Add flour, baking powder, and salt. Mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 6: Arrange the sliced plums on top of the batter. Place in the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
How to store
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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Plum Yogurt Cake
Ingredients
Method
- 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.Â
- 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 on slow speed 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!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!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.
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.
