Yogurt Plum Cake is a delightful fusion of flavors and textures. The yogurt adds a luscious, creamy dimension, while the plums infuse the cake with their sweet and slightly tart taste. This cake is moist, flavorful, and oh-so-addictive.
Ingredients you’ll need for this Yogurt Plum Cake recipe
To make this recipe, you will need the following ingredients: plums (I love using black plums), eggs, coconut sugar, lemon, plain Greek yogurt (either Greek yogurt or plain yogurt), light olive oil (any neutral flavored oil will work), vanilla extract, white whole wheat flour, baking powder, and sea salt. For the best results, you should use a full fat yogurt (not a light yogurt or non-fat yogurt).
How to make plum cake (step-by-step)
- Oil a 9″ cake pan (I used a springform pan) and line the bottom with parchment paper. Preheat oven to 350˚F. Next, wash, pit then cut the fresh plums into thin slices; about 12 -16 slices per fruit. Set aside.
- In a large mixing bowl, whisk together 2 eggs with coconut sugar. Add Greek yogurt, oil, vanilla, lemon juice, lemon zest and combine. Next, in a small bowl, whisk together dry ingredients: flour, baking powder and salt until well incorporated. Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Transfer the batter into the prepared pan and smooth the top. Arrange the sliced plums over the cake batter in large circles, starting from the edges of the pan and working towards the centre of the cake
- Finally, bake at 350˚F for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes before removing the ring. Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool and dust with powdered sugar, if desired. Slice with a serrated knife.
Frequently asked questions
How should I store leftover Plum Yogurt Cake?
Store it in an airtight container at room temperature for a day or two. For longer storage, refrigerate it for up to a week.
Can I use frozen plums for this cake?
While fresh plums are the best, you can use frozen plums when they’re not in season. Thaw and drain them well before using.
Can I use other fruits besides plums in this cake?
Absolutely! You can use fruits like peaches, apricots, or even berries to create your unique version of this cake.
What kind of spices can I add to enhance the flavor?
Cinnamon and nutmeg will work wonderfully to add depth to the flavor.
This easy plum cake recipe is my healthier version of a fruit cake. Whether you’re a seasoned baker or just starting, this recipe is approachable and results in a moist, flavorful cake that’s perfect for sharing with family and friends.
More Dessert Recipes you will Enjoy!
Easy Blueberry Lemon Cake
Peach Blueberry Crisp
Healthier Brownies
Blueberry and Apple Crumble
Dark Chocolate Bark with Medjool Dates
If you try this recipe and like it, please leave your feedback in the comment section below. And don’t forget to rate it! In addition, please share it with your friends and family.
Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.
Easy Yogurt Plum Cake
Ingredients
- 3-4 plums
- 2 large eggs (room temperature)
- ⅔ cup coconut sugar
- 1 lemon (zest and juice)
- 1 cup plain Greek yogurt
- ⅓ cup light olive oil
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ⅛ teaspoon sea salt
Instructions
- Oil a 9" springform pan and line the bottom with parchment paper. Preheat oven to 350˚F.
- Wash, pit then cut the fresh plums into thin slices; about 12 -16 slices per fruit. Set aside.
- In a large bowl, whisk together 2 eggs with coconut sugar. Add Greek yogurt, oil, vanilla, lemon juice, lemon zest and combine.
- In a small bowl, whisk together: flour, baking powder and salt until well incorporated.
- Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
- Transfer the batter into the prepared pan and smooth the top. Arrange the plum slices over the cake batter in large circles, starting from the edges of the pan and working towards the centre of the cake.
- Bake at 350˚F for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes before removing the ring.
- Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool and dust with powdered sugar, if desired. Slice with a serrated knife.