Plum Yogurt Cake

This Plum Yogurt Cake combines fresh blood plums and creamy yogurt in a one-bowl cake recipe for a delicious dessert with ice cream!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings squares

Calories 268kcal

Author Samantha Pickthall

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

US Customary - Metric

Instructions

Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8x8 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

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.

Nutrition