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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
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Calories:
178
kcal
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
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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:
178
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
91
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
155
IU
|
Vitamin C:
3
mg
|
Calcium:
62
mg
|
Iron:
1
mg
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