This Plum Yogurt Cake is a one bowl butter and 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.
This Plum Yogurt Cake is a one bowl butter and 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.
As opposed to an upside-down plum cake, this version is easy with fewer steps. The yogurt cake is created in one mixing bowl with no electric beaters required. Then poured into your baking pan with the sliced blood plums placed and arranged on top of the cake.
The plain yogurt provides the cake with moisture, texture, and flavor. It’s light yet dense, to hold up those gorgeous plums. It has a touch of fresh lemon zest and vanilla to add balance. Try my One Bowl Lemon Yoghurt Cake for a variation of this plum yogurt cake.
For some more baked goods with fruit, these Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing or these Strawberry Jam Thumbprint Cookies are both delightful recipes for you to try.
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🍰 Why You Will Love This Cake
- Blood plums are sweet, juicy, and compliment the yogurt cake perfectly.
- Yogurt adds moisture, enhances the texture and flavor of the cake.
- A one-bowl method makes this an easy and simple cake recipe.
📋 Ingredient Notes
Plain yogurt: Use any plain yogurt for this recipe. You can also use plain greek yogurt if you don’t have regular plain yogurt.
Melted butter: Once you have melted the butter, ensure that you set it aside whilst you gather the remaining ingredients. This will help it to cool down slightly before adding it to your batter.
Blood plums: This cake uses blood plums. Be sure to use the larger variety of blood plums as opposed to the small golf ball size. Although you could use the smaller plums, you will need a lot more and your slices will be tiny. That is why I love to use larger plums.
🥣 Step By Step Instructions
1) First, slice the plums into wedges, set aside.
2) In a large mixing bowl, add flour, sugar, baking powder, and lemon zest. Whisk until well combined.
3) Add yogurt, butter, eggs, milk, and vanilla. Using a spatula, fold until flour is incorporated and it turns into a smooth thick batter, ensuring not to over-mix.
4) Pour batter into prepared baking pan. Smoothing out the top.
5) Arrange sliced plums on top of the batter.
6) Bake for 35-40 minutes, until a toothpick inserted into the middle, comes out clean and the cake is lightly golden on top.
7) Serve and enjoy!
💭 Top Tips
Leave the sides of the parchment paper a bit higher above the pan to make it easy for you to remove the cake once it’s baked.
Melt your butter first and set it aside so it can cool down while you gather the remaining ingredients.
Ensure the chilled ingredients are at room temperature before creating your cake batter. This helps all of the ingredients blend seamlessly together in your mixing bowl, as they're all at the same temperature.
To slice the plums, watch this helpful step-by-step video.
If you cannot get blood plums, use another variety of plums that are available to you.
Store cake in an airtight container, in a dry and dark pantry for 2-3 days. If it’s too humid in the house, place the cake, in its container, in the refrigerator to preserve the plums and to keep the cake fresh.
I do not recommend freezing this plum yogurt cake. It's best consumed freshly baked due to the nature of the fresh fruit plums.
🥄 Related Recipes
Plum Yogurt Cake
Ingredients
- 2 cups plain all purpose flour scoop & leveled
- ⅔ cup golden or white granulated sugar
- 2 teaspoon baking powder
- 2 tablespoon fresh lemon zest, approx. 1 medium-large lemon
- 1 cup plain yogurt
- ½ cup unsalted butter, melted & cooled
- 2 large eggs, beaten & at room temperature (approx. 55g-60g each in shell)
- ¼ cup full cream milk or dairy free milk
- 1 teaspoon vanilla extract
- 4 large blood plums
Instructions
- Preheat oven to 180ºC (356ºF). Grease with butter a square 9-inch x 9-inch (22cm x 22cm) baking pan, then line with parchment paper, allowing the sides to be a bit taller, making it easier to remove the cake once it’s baked. Set aside.
- First, slice the plums into wedges, set aside.
- In a large mixing bowl, add flour, sugar, baking powder, and lemon zest. Whisk until well combined.
- Add yogurt, butter, eggs, milk, and vanilla. Using a spatula, fold until flour is incorporated and it turns into a smooth thick batter, ensuring not to over-mix.
- Pour batter into prepared baking pan. Smoothing out the top.
- Arrange sliced plums on top of the batter.
- Bake for 35-40 minutes, until a toothpick inserted into the middle, comes out clean and the cake is lightly golden on top.
- Remove from oven and allow the cake to cool in pan for 10 minutes.
- To remove from the pan, gently lift the sides of the baking paper and transfer the cake to a wire rack to cool completely.
- Serve and enjoy!
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