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overhead view of a round cake dusted with sugar on a black board with a bowl of sugar beside it.
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5 from 1 vote

Easy Yogurt Plum Cake

Tender, juicy yogurt plum cake using one bowl and just a few ingredients, easy to pull together and always a delight.
Prep Time1 hour 10 minutes
Cook Time1 hour
Course: Cakes
Cuisine: German
Servings: 10
Calories: 383kcal
Author: Adina

Equipment

Ingredients

  • 1 lb plums 450 g, Note 1
  • 3 eggs large
  • 1 cup + 2 tablespoons granulated sugar 220 g
  • ⅔ cup neutral-tasting oil, like canola 150 ml
  • 1 cup Greek yogurt 250 g, Note 2
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour 300 g
  • 3 teaspoon baking powder
  • 1 pinch of salt
  • 2 teaspoons icing sugar

Instructions

  • Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Grease a springform all over, line only its bottom with parchment paper.
  • Cut plums: Wash and dry the plums. Depending on the sort you use, halve or quarter them. Large plums should be quartered, while Italian plums should be halved. Set them aside.
  • Wet ingredients: Place eggs, sugar, and oil in a large bowl. Mix for about 3 minutes until frothy. Stir in the yogurt and vanilla extract.
  • Batter: Sieve the flour, salt, and baking powder over the egg mixture and fold in shortly (Note 3).
  • Assemble: Pour the batter into the prepared form. Arrange the plums on top and press them slightly into the batter (not too much, they should not be covered with batter).
  • Bake for 50 to 60 minutes. Cover the cake loosely with aluminum foil during the last 15 minutes if it starts to get too dark (it depends on your oven).
  • Check: Insert a toothpick in the middle of the cake, between the plums. It should come out clean.
  • Rest for about 15 minutes in the tin. Remove and let cool on a wire rack (Note 4).
  • Dust with icing sugar before serving.

Notes

  1. Red, dark red, or yellow plums. When in season, Italian plums are perfect as well.
  2. Creamy full-fat yogurt with 1.8-3.5% fat. Don’t use fat-free.
  3. You should not overmix the batter; that will weaken the protein structure and create a dense cake.
  4. Serve the yogurt plum cake lukewarm or at room temperature with freshly whipped cream, vanilla ice cream, or crème Fraiche mixed with a bit of brown sugar.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 160mg | Potassium: 153mg | Fiber: 1g | Sugar: 26g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg