Yogurt Plum Cake

Lynn

With yogurt, butter, and fresh plums, this cake has no choice but to be delicious. Yogurt imparts a gentle ‘tang’ and helps create a lofty, tender, and moist cake, while butter adds trademark creaminess. Toss in a bite or two of sweet plums, and you have a baked yogurt cake that is a sure winner.

4.86 from 7 votes

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Prep Time 10

Cook Time 50

Total Time 1

Course Baking Recipes + Tips

Cuisine American

Servings servings

Calories 276 kcal

Equipment

1 9" Spring Form

Ingredients

3-4 washed plums approximately 1 pound
2 - 1/2 cups 300 grams of all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3 large eggs at room temperature
1 cup 200 grams granulated sugar
2/3 cup 150 ml melted butter, at room temperature
1 cup 250 g full-fat Greek yogurt
1 teaspoon pure vanilla extract
Zest of 1/2 of a lemon
1 tablespoon powdered sugar

Instructions

Preheat the oven to 350°F/180°C.
Grease a 9" or 10" springform pan and line the bottom with parchment paper, spray the parchment with baking spray.
Cut plums into eighths. Set aside
Sift the flour with the baking powder and salt in a medium bowl, set aside.
Combine eggs, sugar, and melted butter in a large bowl. Whisk for approximately 3 minutes until light and frothy.
Stir in yogurt, vanilla, and lemon zest into the egg mixture.
Fold the dry mixture into the wet ingredients, mixing until just combined. Don't overmix.
Pour the batter into the greased and lined springform pan. Tuck the plums into the batter, ensuring they aren't covered by it.
Bake for 50-60 minutes or until inserted cake tester is clean. (If you notice the cake getting a bit too brown towards the end of baking, cover loosely with aluminum foil)
Rest for 10-15 minutes after removing from the oven, then remove from the pan.
Dust with powdered sugar when served.

Notes

It is a personal preference, but I prefer having more plum slices than less. You could always cut your plums in quarters, but I think cutting them in eighths results in more plums per bite! Always a good thing in my book.

Storing Your Cake:

For a more tender cake, store it at room temperature and eat it within three days. If you still have leftovers, pop it in your freezer or refrigerator. But make sure it is well-wrapped before you refrigerate it.

Nutrition

Calories: 276kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 154mgPotassium: 176mgFiber: 1gSugar: 24gVitamin A: 519IUVitamin C: 2mgCalcium: 71mgIron: 1mg

Keyword cake, plum, plums, yogurt