Plum Yogurt Cake
This moist and tender Plum Yogurt Cake is easy to make, stirs together in one bowl, and is beautiful on top with sliced plums.
Servings: 8
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.
Notes
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.
For more even baking, try to avoid placing any plums in the direct center of the cake.
For the topping, stir a tablespoon or two into ½ cup of Greek yogurt.
Store the cake at room temperature for up to 3 days.