This single-layer yogurt plum cake pairs the tangy goodness of Greek yogurt with the sweetness of plums to make the ultimate late-summer dessert - Easy, moist, and flavorful.
What's deliciously moist and bursting with bright fruit flavors? This yogurt plum cake!
Combining the delicious tang of Greek yogurt and lemon zest with the sweetness of brown sugar-dusted plums, this simple snack-size cake is the perfect late-summer treat (it's right up there with apple cider donut cake and krydderkake in our household).
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Ingredients
A full list of ingredients and their measurements can be found in the recipe card. Below are a few recommendations as well as some of the baking science behind key ingredients.
- Greek yogurt: Makes this cake extra moist, soft and adds just a hint of tang. Be sure to use a full-fat Greek yogurt.
- Oil: Provides fat and moisture. We're using oil instead of butter because it produces a lighter, finer crumb which will offset some of the density the yogurt adds. I prefer vegetable oil for its neutral flavor.
- Granulated sugar: Adds sweetness and helps release the flavorful oils in the lemon zest.
- Baking powder: Helps the cake rise. We're using only baking powder to preserve the yogurt tang and to keep the cake from becoming overly browned (baking soda neutralizes acids and promotes browning).
- Plums: Plums are a mild-flavored fruit, so you'll want to make sure you get fresh, ripe plums or give them a chance to ripen further on your counter.
- Lemon zest: I made this cake both with and without lemon zest so believe me when I say it needs that bright burst of flavor!
How to make this yogurt plum cake
First, wash and slice the plums.
I found ⅓" slices are the perfect thickness for that big burst of flavor without risking them not being baked through.
Second, make the batter.
Rub the lemon zest and sugar together, then whip with the eggs.
Add the oil with the mixer on low. In two equal parts, add the dry ingredients alternating with the wet.
Third, top with plums.
Stir together the plums, brown sugar and cinnamon.
Pour the batter into a 9" round springform pan and top with the plum slices (and almonds if using).
Finally, bake.
Bake the cake at 350F for 45-55 minutes, or until a toothpick inserted in the center (avoiding the plums) comes out with only baked crumbs.
Cool before turning out.
Expert tips
- Zesting: When zesting a lemon, I recommend using a microplane. Gently glide the lemon across the top to remove just the peel (the yellow part). Avoid the pith (the white part), as it has a bitter taste.
- Lump-free batter: To make sure your cake doesn't end up with pockets of yogurt, I recommend vigorously whipping the Greek yogurt until smooth before adding it to the batter.
- Testing for doneness: The cake is done when a toothpick inserted in the center comes out with only baked crumbs.
Substitutions
- Greek yogurt: Although it will change the flavor slightly, you can substitute plain yogurt or sour cream at a 1:1 ratio for the Greek yogurt. Be sure to use a full-fat yogurt or sour cream.
- Vegetable oil: Add additional flavors to your cake by using an oil with a stronger flavor like olive oil or sunflower oil.
Other pan sizes
- 6" round pan: This recipe will make two 6" round layers of cake or can be divided in half for a single 6" layer. Bake at 350F for 40-50 minutes.
- Square pan: Bake in an 8" square cake pan for 50-60 minutes. This recipe does not need to be scaled for this pan size.
- Sheet cake: Double the ingredients and bake in a 9" x 13" dish; Add 10-15 minutes to the bake time in the recipe card below.
Frequently asked questions
Ripeness is the most important factor, so any ripe, local plum will do.
Nope! The skin will soften as the plums bake so need to remove it beforehand.
Storage
This cake can be kept in an airtight container at room temperature and is best when eaten within three days.
More single-layer cakes
Cakes don't have to be elaborate! Here are a few of my other favorite single-layer, snack-size cakes:
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Yogurt Plum Cake
This single-layer yogurt plum cake is easy, moist, and bursting with bright, fruity flavors.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
Ingredients
Yogurt cake:
- ¾ cup (150g) granulated sugar
- Zest of one lemon (about 2 tablespoons)
- 2 eggs, at room temperature
- ½ cup vegetable oil
- 1 cup (212g) full-fat greek yogurt, at room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup (210g) all-purpose flour
- 2 teaspoons baking powder
Plum topping:
- 2-3 very ripe plums
- 1 tablespoon light brown sugar
- ½ teaspoons cinnamon
- Optional: 2 tablespoons almond slivers
Instructions
- Wash and slice the plums into ⅓" wedges.
- Massage the lemon zest and granulate sugar together for 1-2 minutes.
- Add the eggs and whip on high until light and fluffy (about 1 minute).
- With the mixer on low, slowly pour in the oil and mix until just combined.
- Stir the dry ingredients (flour and baking powder) in one bowl and the yogurt and vanilla in another.
- Add half of the dry ingredients and mix on low until just combined.
- Spoon in the yogurt/vanilla, mixing on low until smooth.
- Add the remaining dry ingredients and mix until combined.
- Pour the batter into a parchment paper-lined 9" round springform pan.
- Add the plums, brown sugar and cinnamon to a bowl and stir to combine.
- Press the plum slices onto the top of the cake, top with almond slivers (optional) and bake at 350F for 45-55 minutes, or until a toothpick inserted in the center comes out with only cooked crumbs.
- Allow to cool slightly before turning out onto a cooling rack.
Notes
- Zesting: When zesting a lemon, I recommend using a microplane. Gently glide the lemon across the top to remove just the peel (the yellow part). Avoid the pith (the white part), as it has a bitter taste.
- Lump-free batter: To make sure your cake doesn't end up with pockets of yogurt and to prevent over-mixing, I recommend vigorously whipping the Greek yogurt until smooth before adding it to the batter.
- Testing for doneness: The cake is done when a toothpick inserted in the center comes out with only baked crumbs.
Nutrition
- Serving Size: 1 slice
- Calories: 177
- Sugar: 11.8g
- Sodium: 13mg
- Fat: 8.1g
- Saturated Fat: 1.8g
- Carbohydrates: 22.9g
- Fiber: 0.7g
- Protein: 3.6g
- Cholesterol: 21mg
Sue says
Perfect for end of summer fruit. I love this!
Gloria says
This is the perfect cake for brunch, or dessert any night of the week. Great for taking to potlucks too. Simple yet so satisfying.
Elaine says
This was amazing! I love plums and this cake is perfect. I love how easy it was to make and the taste is out of this world.
silvia says
This plum cake is not just beautiful to look at but also delicious. I made it for a girl's brunch and I came home with an empty plate. Now I need to make it again for my family. I loved the flavor and the slightly tanginess from the yogurt and lemon zest.
Kathryn says
I love everything about this yogurt cake! The plums were the sweetest addition and luckily we have a plum tree so this is a perfect dessert 🙂
Marta says
Plums are my husbands favorite fruit, so he was really excited when I told him what I was making. It turned out tender, moist, and so delicious. Thank you for an amazing recipe!
Erin says
My husband just bought a kilo bucket of Greek yogurt. I needed half a cup. I know what I'll be doing tomorrow! This cake looks so darn tasty.
Carrie Robinson says
What a fantastic idea for a cake! 🙂 I definitely do not bake with plums often enough. Wish I had a slice with my afternoon tea.
Veronika says
The Greek yogurt gave the cake a slight tang and balanced out the sweetness. I love baking with plums in the late fall and early winter. They're my favorite!
Jenny says
This plum cake was the easiest I have ever made and it's delicious. Plums are my favorite fruit so this was a treat!