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Plum yogurt cake sitting on a wire rack with beige tea towel.

Plum Yogurt Cake

Juicy summer plums baked in a sweet moist sponge.
5 from 2 votes
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Course: Baking
Cuisine: Western
Keyword: plum yogurt cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories: 178kcal
Servings :12
Author: Vicki

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
  • 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. 

Recipe Notes

Storage: The cake lasts 3 days in an airtight container. To freeze, wrap up really well and consume within a month.

Nutrition

Calories: 178kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
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