This fruity, sweet, and tasty Plum Yogurt Cake is super easy to make and ready in less than an hour. Fresh summer plums are baked in a light, fluffy sponge with a hint of cinnamon. It's perfect with an afternoon cup of tea or coffee.
Juicy plums are excellent for baking recipes like my Apple and Plum Crumble. Plums are summer fruits and a reminder that autumn is on the way.
If you love a good cake recipe, check out my zesty Lime Drizzle Cake and Cinnamon Apple Cake.
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Why You'll Love This Recipe
- It's a one-bowl recipe.
- Made and ready in less than an hour.
- The tart plums perfectly complement the sweet sponge cake.
Recipe Ingredients
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. You could also use plain unsweetened yogurt.
- Plain flour - also known as all-purpose flour.
- Baking powder - to help the cake rise. Do not use baking soda (bi-carb), as it doesn't provide the same rise.
- Caster sugar - also known as superfine sugar.
How to Make Plum Yogurt Cake
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Line a 23 cm (9") baking tin with baking/parchment paper.
- Cut the plums into thin slices.
- Add the eggs, sunflower oil and yogurt to a large bowl.
- Mix with an electric mixer until smooth.
- Add the dry ingredients and mix until smooth.
- Add the plums and stir with a spoon to combine them. Reserve a few plum slices for the topping.
- Pour the batter into the prepared cake tin. Arrange the reserved plum slices on top.
- Bake in the oven for approximately 50 minutes until golden. To test if the cake is cooked, insert a skewer into the middle of the cake, and if it comes out clean, it's ready. Leave the cake in the tin to cool for 30 minutes, then turn it out onto a wire rack to cool completely.
Common Questions
Store the cake in an airtight container in a cool pantry for up to three days. It can also 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.
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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
- 175 g caster sugar, (superfine sugar)
- 175 g plain flour, (all purpose flour)
- 2 teaspoons baking powder, do not use baking soda (bi-carb), as it doesn't provide the same rise.
- 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 45-55 minutes, or until a skewer inserted into the centre comes out clean. (Timing will vary on your oven).
- Leave the cake to cool in the tin for 30 minutes, then turn it out onto a wire rack to cool completely.
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