This easy Yogurt Plum Cake is humble enough for a casual breakfast treat but still fancy enough for company dessert!
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.
It is Plum Season (somewhere!); the perfect time to bake a Yogurt Plum Cake!
The plum season is typically June through September in the US and Europe. In the Southern Hemisphere, plums are at their peak in January. When baked in the cake, the plums almost turn into jam…which is a REALLY good thing!
Let’s address a few quick questions about baking your yogurt plum cake:
Can you use low-fat or non-fat yogurt?
I mean, sure. Technically you can, but why would want to? But seriously, the fat in the yogurt and the butter helps create the tender crumbs you desire in a cake. Lowering or reducing the fat in your yogurt will result in a less tender, tougher cake.
Do you need to peel the plums for this plum yogurt cake recipe?
Nope! The skins of plums are thin enough that they just melt when cooked.
Do you need to use unflavored Greek yogurt for this Cake?
In a pinch, you could just use plain yogurt instead of Greek yogurt. Greek yogurt is thicker and less watery than plain yogurt, so strain the plain yogurt overnight to remove the water (whey) for the best results.
You could substitute full-fat sour cream for the yogurt in this plum cake if necessary.
I’d stay away from flavored yogurts.
On the slicing of plums…
I guess I was distracted when baking this specific cake…typically I cut the plums into quarters as opposed to eighths. When I put the plums into the batter, I noticed it but didn’t pay much attention. Well, I’ve got to be honest…if you are going for maximum plum per bite, then you really want to cut your plums into eighths. Take my word for it!
Can you use fruit other than plums?
Of course! I think any stone fruit would be delightful! Think peaches, apricots, and nectarines!
- 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
- 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.
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.
How to Serve this Yogurt Plum Cake?
I’m one of those who really don’t like anything to complicate my desserts, so I prefer this cake plain. But my mom prefers a scoop of vanilla ice cream or whipped cream.
Storing Your Cake:
Store it at room temperature for a more tender cake and enjoy it within three days. If you still have leftovers, pop them in your freezer or refrigerator. But make sure the cake is well-wrapped before you refrigerate it.
Other Plum Recipes
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