Easy Yogurt Plum Cake
Tender, juicy yogurt plum cake using one bowl and just a few ingredients, easy to pull together and always a delight.
- Prep time
- 1 hr 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb plums (450 g, Note 1)
- 3 eggs large
- 1 cup + 2 tablespoons granulated sugar (220 g)
- 2/3 cup neutral-tasting oil, like canola (150 ml)
- 1 cup Greek yogurt (250 g, Note 2)
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour (300 g)
- 3 teaspoon baking powder
- 1 pinch of salt
- 2 teaspoons icing sugar
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Grease a springform all over, line only its bottom with parchment paper.
- 2
Cut plums: Wash and dry the plums. Depending on the sort you use, halve or quarter them. Large plums should be quartered, while Italian plums should be halved. Set them aside.
- 3
Wet ingredients: Place eggs, sugar, and oil in a large bowl. Mix for about 3 minutes until frothy. Stir in the yogurt and vanilla extract.
- 4
Batter: Sieve the flour, salt, and baking powder over the egg mixture and fold in shortly (Note 3).
- 5
Assemble: Pour the batter into the prepared form. Arrange the plums on top and press them slightly into the batter (not too much, they should not be covered with batter).
- 6
Bake for 50 to 60 minutes. Cover the cake loosely with aluminum foil during the last 15 minutes if it starts to get too dark (it depends on your oven).
- 7
Check: Insert a toothpick in the middle of the cake, between the plums. It should come out clean.
- 8
Rest for about 15 minutes in the tin. Remove and let cool on a wire rack (Note 4).
- 9
Dust with icing sugar before serving.