This fruity, sweet and tasty Plum Yogurt Cake is super easy to make and can be ready in less than an hour. Fresh summer plums are baked in a light, fluffy sponge with a hint of cinnamon. It's perfect to have with an afternoon cup of tea or coffee.
Juicy plums are excellent to use in baking recipes, like my Apple and Plum Crumble. Plums are a summer fruit and a reminder that autumn is on the way.
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Why We Love This Recipe
- A one bowl recipe.
- Made and ready in less than an hour.
- The tart plums perfectly complement the sweet sponge cake.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
Plums - use any variety of plums as long as they are fresh and ripe.
Cinnamon - adds a hint of warm spice.
Sunflower oil - this can be substituted for canola oil.
Eggs - we always use large eggs in our baking.
Greek yogurt - the key ingredient!
Plain flour - also known as all-purpose flour.
Baking powder - so that the cake rises.
Caster sugar - also known as superfine sugar.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Line a 23 cm (9") baking tin with baking / parchment paper. Over the years, I have learned to use the right size tin for baking recipes, as problems like cracking can occur in a smaller tin.
Step 2. Cut the plums into thin slices.
Steps 3-4. Add the eggs, sunflower oil and yogurt to a large bowl and mix with an electric mixer until smooth.
Step 5. Add the dry ingredients and mix until smooth.
Step 6. Add the plums and stir with a spoon to combine them. Reserve a few plum slices for the topping.
Step 7. Pour the batter in the prepared cake tin. Arrange the reserved plum slices on top.
Step 8. Bake in the oven for about 50 minutes until golden, and a skewer in the middle of the cake comes out clean. Leave the cake in the tin to cool for 30 minutes, then turn out onto a wire rack to cool completely.
FAQs and Expert Tips
It is best stored in an airtight container for three days and can be frozen for up to a month. Simply make sure it is well wrapped to avoid freezer burn.
This usually happens when the oven door is opened prematurely before the cake is ready.
You May Also Love
Apple and Plum Crumble
Jam Drops (Thumbprint Cookies)
School Cake Recipe
White Chocolate & Raspberry Blondies
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📖 Recipe
Plum Yogurt Cake
Equipment
- 23cm (9") round cake tin
Ingredients
- 3 eggs
- 120 mls sunflower oil
- 125 g Greek yogurt
- 180 g caster sugar (superfine sugar)
- 180 g plain flour (all purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 5 plums any variety
Instructions
- Preheat the oven to 170°C / 350°F and line a 23cm (9") round cake tin with baking paper (parchment paper).
- Cut the plums in half, take out the stone and cut into thin slices and set aside.
- Add the eggs, yogurt and sunflower oil to a large bowl and mix with an electric mixer until combined.
- Add the caster sugar, flour, baking powder and cinnamon and mix until just combined. Stir in the plums, reserving a few to go on top.
- Pour the batter into the prepared tin and top with the reserved plums.
- Bake in the oven for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
- Leave in the tin to cool for 30 minutes then turn out onto a wire rack to cool completely.
Recipe Notes
Nutrition
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
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