Yogurt Plum Cake
This yogurt plum cake recipe makes the most of in season plums. With a tender light sponge topped with fresh plums, this is a cake you can enjoy for brunch as well as dessert.
Ingredients
- 240g (8.5oz) plums weight with stones, approx 3 large plums.
- 3 eggs large
- 250g (1 c ) plain Greek yogurt
- 170g (¾ c) white sugar granulated sugar
- 120ml (½ c) neutral oil or mild olive oil
- 1 lemon zest
- 1 teaspoon vanilla essence or vanilla bean paste
- 225g (1¾ c ) plain flour all purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Line the base of a 20 cm / 8 inch round cake tin with baking parchment.
- Wash and dry the plums, remove the pit, then slice in to halves, quarters or eights, depending on their size.
- In a large mixing bowl whisk the eggs with a balloon whisk or fork until fluffy.
- Add the yogurt, sugar, oil, lemon zest and vanilla and beat until well combined.
- Sift in the flour and baking powder and mix with a spoon until the flour is mixed in. (There will probably be some lumps in the batter, but this is ok.)
- Pour the batter in to the prepared tin, then place the sliced plums on the top.
- Place in the preheated oven and bake for 35-40 minutes, until a skewer inserted in the middle comes out clean. Keep an eye on the cake as the top can start to go brown in some ovens. If this happens, carefully place a piece of foil over the top and continue to cook.
- Leave in the tin for 5-10 minutes, then remove from the tin and cool completely on a wire rack.
- Store in an airtight container.
Notes
Fresh plums - small, Italian prune plums are recommended for making cakes, but I have made this yogurt cake with the basic black plums and red plums commonly available in the Australian supermarket in summer, and all work well. If using larger plums you just need to cut them into sixths or eights rather than quarters. You can use damson plums, but note these tend to be more sour.
Use slightly under-ripe plums – if you use plums that are too ripe they will lose their shape on cooking and result in a mess and can result in a soggy top to your yogurt cake.
When buying plums, look for firm plums without wrinkled skin.
Yogurt - I recommend using full fat plain Greek yogurt. Use unsweetened yogurt rather than sweetened yogurt otherwise the cake can be too sweet. Avoid using fat-free or non fat Greek yogurt as the stabilizers added to it can change the texture of the cake, make the cake drier (there is less fat in the yogurt therefore less fat to keep the cake moist) as well as missing out on taste that full fat yogurt adds to a cake!
Oil - use a neutral oil such as sunflower oil, or I love making the cake with olive oil for a hint of peppery flavour.
White sugar - granulated sugar.
Plain flour - all purpose flour.
Vanilla essence - or bean paste.
For a pretty effect, use a mixture of yellow and red fleshed plums (I used red fleshed Queen Garnet plum in these photos, an Australian variety of plum, but there are other red fleshed plums available.)
The batter can become lumpy when the flour is added, beat a little with a spoon but not too much – it is better to have lumpy batter than over beat it.
Plum loaf cake – you can make this cake in a loaf tin by using a 21 x 11 x 7 cm (8 x 4 x 3 inch) loaf tin and baking the cake for 55 – 60 minutes until a skewer inserted in the middle comes out clean.
Nutrition
Calories: 164kcalCarbohydrates: 33gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 95mgPotassium: 109mgFiber: 1gSugar: 17gVitamin A: 131IUVitamin C: 7mgCalcium: 75mgIron: 1mg
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