Easy Yogurt Plum Cake

A round yogurt plum cake on a wooden table next to fresh plums.

This easy yogurt plum cake is light, moist, and tender. A delicious summer cake that's simple to make and is perfect with coffee or tea.

Course Cake

Cuisine European, Mediterranean

Prep Time 20

Cook Time 50

1 10

Servings , approximately

Author Voula

Equipment

8 inch (20cm) springfrom pan
parchment paper
mixing bowls
hand mixer

Ingredients

For the cake

1 ¼ cups all purpose flour (160g)
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature (113g)
¾ cup granulated sugar (150g)
2 medium eggs, at room temperature
1 teaspoon vanilla
one 5.3 ounce container plain Greek yogurt (150g)
5-6 plums, pitted and halved or quartered (about 1 pound/453g)

For the topping

½ tablespoon light brown sugar
½ teaspoon ground cinnamon

Instructions

Preheat the oven and prep the pan

Preheat the oven to 350℉/180℃.
Butter the pan and line the bottom with parchment paper. Set aside.

Make the cake batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
1 ¼ cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
In another large bowl, beat the butter and the sugar on medium speed until well-combined and creamy.
½ cup unsalted butter, at room temperature, ¾ cup granulated sugar
Add the vanilla and the eggs, one at a time, beating well after each addition.
1 teaspoon vanilla, 2 medium eggs, at room temperature
Add the yogurt and mix until well-combined.
one 5.3 ounce container plain Greek yogurt
Add the flour mixture and beat until just combined. Don't overmix the batter.
Spread the batter into the prepared pan and smooth the top.
Arrange the plum slices on top of the batter, skin side up. There's no need to press them into the batter.
5-6 plums, pitted and halved or quartered
Make the cinnamon sugar: In a small bowl, stir together the brown sugar and the cinnamon.
½ tablespoon light brown sugar, ½ teaspoon ground cinnamon
Sprinkle the cinnamon sugar all over the top.
Bake the cake for 45-55 minutes, or until an inserted toothpick in the middle of the cake comes out clean.
Remove the cake from the oven and place it on a wire rack to cool for about 10 minutes.
Run a knife around the edge of the pan before releasing the latch and removing the outer ring.
Let the cake cool or serve warm with ice cream.
Enjoy!

Notes

Tips for Success

Use fresh ripe, but firm fruit, so they hold their shape when baked.
Use room temperature ingredients to ensure everything blends well for a lump-free cake batter.
Don't overmix the batter.
Use a springform pan to remove the cake easily.

Storage Tips & Freezing Instructions

Cover any leftovers with plastic wrap and store in the refrigerator for up to about 5 days.
To freeze, let the cake cool completely and wrap individual slices in plastic wrap and then place in freezer bags. You can freeze the cake for up to about 3 months. Thaw overnight in the refrigerator before serving.

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

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