Plum Yogurt Cake

This easy Plum Yogurt Cake is a one bowl yogurt cake topped with fresh sliced blood plums. Bakes in 30 minutes & perfect served for dessert with ice cream.

Course Dessert, Snack

Keyword cake, one bowl, plums, yogurt

Prep Time 25

Cook Time 35

Servings squares

Calories 268kcal

Author Samantha Pickthall

Ingredients

4 large (480g) blood plums
3/4 cup golden or white granulated sugar
3 large eggs, at room temperature, (approx. 55g-60g each in shell)
2 tbsp finely grated lemon zest, from one medium-sized lemon
1 tsp vanilla extract
1/2 cup extra virgin olive oil
2/3 cup plain Greek style yogurt
1 1/2 cups (225g) plain all purpose flour scoop & leveled
1 1/2 tsp baking powder
1/2 tsp salt

US Customary - Metric

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 sugar, eggs, and lemon zest.
Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 30 seconds in total.
Add yogurt and vanilla extract, and beat for 15 seconds until well combined. Scrape down the sides if needed.
Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds but do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. Scrape down the sides.
Arrange sliced plums on top of the batter.
Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
Remove from the oven and allow the cake to cool in the pan for 10 minutes.
To remove from the pan, gently lift up the sides of the baking paper and transfer cake to a wire rack to cool completely.
Serve and enjoy!

Notes

Store cake in an airtight container, at room temperature 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.

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Ensure your yogurt and eggs come to room temperature before making your yogurt cake. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.

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.

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.

Make sure to emulsify the oil into the batter by slowly drizzling it in with the beater running.

Use plain style Greek yogurt and fresh lemon zest and juice for the best lemon yogurt cake.

Do not over-mix this cake batter as it will result in a tough cake texture after baking.

Nutrition