Tender, juicy yogurt plum cake using one bowl and just a few ingredients, easy to pull together and always a delight.
This easy yogurt plum cake is my kind of cake: tender and delicate, bursting with flavor, full of juicy ripe fruit. And on top of that, super easy and quick to make. There are no fancy ingredients or kitchen gadgets; all you need is one bowl, an electric mixer, a sieve, and a springform pan—a delicious recipe with fresh plums for the whole family.
- Use a digital kitchen scale when baking; it guarantees the best results. Baking is a science, and it needs to be precise. Measuring by volume can produce such different results, especially when it comes to flour and butter. And if you use those inaccurate amounts, you’re more likely to get inaccurate results.
- Preheat the oven before you start stirring the batter. The baking powder starts doing its job as soon as you add it to the mixture, and it will lose its power if it sits and waits for the oven to get hot.
- The batter also needs to be baked at the precise temperature from the beginning, allowing it to rise and brown appropriately without getting too dark.
- Before using them, bring the eggs to room temperature; one hour on the counter should do it. If you forgot to do that, fill a bowl with warm water (not hot) and let the eggs sit in the water for 5 to 10 minutes.
- Why should the eggs have room temperature? They mix better with the batter and help the cake rise more quickly.
What kind of plums do you need?
- You can use a variety of plums, either regular round juicy ones (red, yellow, or black plums) or, when in season, Italian plums.
- Creamy Greek yogurt, either full-fat or with 1.8 to 3.5 % fat.
- I would not use fat-free yogurt.
- I love baking with oil, it makes the cakes (or muffins) moist and delicious, and it helps keep the leftovers moist for several days. Check out these Apple Muffins with Oil; they are amazing!
- I use neutral-tasting oil like canola.
- If using sunflower oil, make sure that it is neutral-tasting, I like sunflower oil in salads, but it can be overpowering in a cake.
- Don’t use olive oil; it has too much flavor for this yogurt cake.
Other ingredients: plain flour, a pinch of salt, baking powder, granulated sugar, eggs, vanilla extract, icing sugar.
- Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Grease a springform all over, but line only the bottom of the pan with parchment paper.
- Plums: Wash and dry them. Depending on the sort you use, halve or quarter them. Large plums should be quartered, while Italian plums (which are much smaller) should be halved. Set them aside (1).
- Place wet ingredients (eggs, sugar, oil) in a large bowl. Mix with the hand mixer for about 3 minutes until frothy. You can also use the stand mixer, of course. Stir in the yogurt and vanilla extract.
- Sieve dry ingredients (flour, salt, baking powder) over the egg mixture and fold in shortly. You should not overmix the batter; that will weaken the protein structure and create a dense cake.
- Pour the cake batter into the prepared pan (2).
- Arrange the juicy plums on top of the cake and press them gently into the batter (not too much, they should not be covered with batter) (3).
- Bake for 50 to 60 minutes, covering the pan loosely with aluminum foil during the last 15 minutes if it threatens to get too dark (this depends on your oven).
- Check with a toothpick. Insert it in the middle of the cake, between the plums and not through a plum. It should come out clean (4).
- Rest the plum cake with yogurt for about 15 minutes in the tin. Remove and let cool on a wire rack.
- Sprinkle with icing sugar just before serving.
A big yes! You can use almost anything you like. I have already baked this easy plum yogurt cake with fresh or canned cherries, peaches and nectarines, and apples. I am convinced that it would also be delicious with other stone fruits or berries.
Yes. If using canned, let it drain well and dry it with kitchen towels.
If using frozen berries, you don’t have to thaw them.
Baking with yogurt is a great thing! Its acidity encourages leavening and adds a lovely slight tartness to the baked goods.
Yes, if you remember to reduce the sugar you need a little, flavored yogurt is pretty sweet. My favorite kind is vanilla yogurt.
You can use sour cream or crème Fraiche instead.
In an airtight container at room temperature for 2-3 days.
Freeze the leftover slices for 2-3 months. Wrap the pieces individually in cling film and place them in airtight containers. Defrost on the counter.
- Serve the yogurt plum cake lukewarm or at room temperature. Sprinkle it lightly with icing sugar before serving.
- It is delicious with freshly whipped cream, vanilla ice cream, or crème Fraiche mixed with a bit of brown sugar.
More delicious cakes with yogurt
Easy Yogurt Plum Cake
- 1 springform 23-24 cm/ 9-10 inches
- 1 lb plums 450 g, Note 1
- 3 eggs large
- 1 cup + 2 tablespoons granulated sugar 220 g
- 2/3 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
- 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.
- Red, dark red, or yellow plums. When in season, Italian plums are perfect as well.
- Creamy full-fat yogurt with 1.8-3.5% fat. Don’t use fat-free.
- You should not overmix the batter; that will weaken the protein structure and create a dense cake.
- 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.