Top this simple cake with summer fruit for an easy yet super stunning dessert. You will love this Plum Yogurt Cake for its moist crumb, one-bowl mixing method, and stunning sunset colors.
Yogurt cakes are honestly the best for so many reasons. Using Greek yogurt adds a slight tang and a whole lot of tenderness to this cake. This plum yogurt cake uses an oil-based recipe. Whisk it together by hand instead of a stand mixer.
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If you keep plain yogurt in the house, then you likely have everything you need to make this cake at the ready. Obviously this version is topped with fresh plums, but the base uses all pantry staples.
Plum season is pretty fleeting, so make sure you don't miss the chance to use up the juicy summer fruit. Any stone fruit will do, but I love the orange and magenta hues of red plums the best. Fan plum slices on top of the quick batter and sprinkle with a little sugar before baking. So easy and chic!
Baking with Yogurt
Yogurt lends itself beautifully in baked goods. Replacing the dairy in a cake recipe (like milk), yogurt is tangy and makes the crumb soft and tender.
When I call for yogurt in a recipe, I most always use plain Greek yogurt. The acidity in the yogurt helps tenderize the cake.
Look for a Greek yogurt that has 2 or 5% milk fat.
How to Make a Plum Yogurt Cake
- Whisk the eggs and sugar together in a large mixing bowl until pale and creamy.
- Stream in the oil and whisk to combine.
- Add the yogurt and vanilla. Whisk to combine.
- Sprinkle in the baking powder and salt. Whisk to combine.
- Next, add the flour. Stir with the whisk to get things started. About halfway through mixing, switch to a rubber spatula and fold until smooth.
- Pour the batter into an 8 or 9-inch cake pan.
- Lastly, top with sliced plums and sprinkle with sugar.
- Bake!
I baked this cake in an 8-inch pan with a removable bottom. It is pretty thick. With the fruit on top, then center of the cake is definitely more moist and takes longer to bake than the edges.
You can also try baking it in a 9-inch pan. If you have a 9-inch springform pan, that would be even better. Reduce the bake time slightly if using a 9-inch pan. Start checking for doneness around 30 minutes.
What to Serve with Plum Yogurt Cake
The baked plums on top of this yogurt cake are beautiful on their own. And the cake is moist enough that you really don't need any sort of frosting.
If you'd like, serve the cake with yogurt that's been sweetened with powdered sugar. Whipped cream with a little vanilla extract would also be good too.
Or just serve the cake straight up!
Storage
Store this plum yogurt cake at room temperature. Wrap well in plastic and it will stay fresh for about 3 days.
The cake itself remains moist for a while, but be sure that the fruit has not gotten too soggy.
Substitutions
Sub in other slices of stone fruit, like peaches, for the plums.
For a gluten-free cake, try a one-to-one gluten free flour.
Greek yogurt is really the essence of this cake, so it is hard to replace. If you must, try substituting in half sour cream and half milk for the yogurt.
Plum Yogurt Cake Recipe FAQs
Use plain Greek yogurt for baking. If you can, use a yogurt with at least 2 or 5% milk fat.
The acidity and fat in Greek yogurt make baked goods tender and moist.
You can use equal parts sour cream or sour cream thinner with milk. You can also try equal parts buttermilk.
Related Recipes
Recipe
Plum Yogurt Cake
Ingredients
- ¾ cup (150g) granulated sugar plus more for sprinkling
- 2 large eggs
- ½ cup neutral or light olive oil
- 1 cup plain Greek yogurt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ⅔ cups (210g) all-purpose flour
- 2 to 3 ripe plums sliced ½-inch thick
Instructions
- Preheat the oven to 350°F. Grease and flour an 8 or 9-inch round cake pan.
- In a large mixing bow, whisk together the sugar and eggs until smooth and pale in color. And in the oil and mix to fully combine. Add the yogurt and whisk until smooth.
- Add the baking powder, baking soda, and salt. Whisk to incorporate.
- Add the flour and begin stirring with a whisk. Once incorporated, switch to a rubber spatula and fold the batter together until thick and smooth.
- Pour the batter into the pan. Top with sliced plums and sprinkle with sugar.
- Bake for 35 to 45 minutes (shorter if using a 9-inch pan), until golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool on a wire rack for 15 minutes before removing the cake from the pan.
Hannah Wilson
The cake seems pretty plain, but it is so incredibly moist and flavorful! Saving my next batch of plums to make again. Will also try with apricots!
Allana Mayer
I just made this with Italian Plums and it turned out perfect!