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Yogurt Plum Cake

Slices of yogurt plum cake arranged on white and blue dessert plates with a small pairing knife near by.
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5 from 10 reviews

This single-layer yogurt plum cake is easy, moist, and bursting with bright, fruity flavors.

  • Author: Claire Coffey
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking

Ingredients

Units Scale

Yogurt cake:

  • 3/4 cup (150g) granulated sugar
  • Zest of one lemon (about 2 tablespoons)
  • 2 eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1 cup (212g) full-fat greek yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cup (210g) all-purpose flour
  • 2 teaspoons baking powder

Plum topping:

  • 2-3 very ripe plums
  • 1 tablespoon light brown sugar
  • 1/2 teaspoons cinnamon
  • Optional: 2 tablespoons almond slivers

Instructions

  1. Wash and slice the plums into 1/3" wedges.
  2. Massage the lemon zest and granulate sugar together for 1-2 minutes.
  3. Add the eggs and whip on high until light and fluffy (about 1 minute).
  4. With the mixer on low, slowly pour in the oil and mix until just combined.
  5. Stir the dry ingredients (flour and baking powder) in one bowl and the yogurt and vanilla in another.
  6. Add half of the dry ingredients and mix on low until just combined.
  7. Spoon in the yogurt/vanilla, mixing on low until smooth.
  8. Add the remaining dry ingredients and mix until combined.
  9. Pour the batter into a parchment paper-lined 9" round springform pan.
  10. Add the plums, brown sugar and cinnamon to a bowl and stir to combine.
  11. 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.
  12. 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

Find it online: https://thesimple-sweetlife.com/yogurt-plum-cake/