Description
This Italian Yogurt Plum Cake combines the tangy creaminess of Greek yogurt with juicy, fresh plums to create a moist and flavorful dessert. Lightly sweetened with lemon-infused sugar and olive oil, this cake is perfect for serving warm or at room temperature, accompanied by a dusting of powdered sugar and optional toppings like toasted pistachios or crème fraîche.
Ingredients
For the Cake Batter
- 200 g granulated sugar
- Zest of 1 lemon
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 240 g Greek yogurt (or plain natural yogurt, room temperature)
- 120 ml olive oil
- 250 g plain flour (all-purpose)
- 1 tsp baking powder
- ½ tsp fine salt
For the Fruit Topping
- 3 large plums, washed (or 4-5 small plums)
- Optional: demerara sugar for sprinkling
Optional Garnishes
- Powdered icing sugar for dusting
- Toasted, chopped pistachios
- Crème fraîche, whipped cream, or a scoop of ice cream
Instructions
- Heat oven & prep pan: Preheat the oven to 180°C (350°F). Grease an 18 cm (7-inch) springform or cake pan with butter, then line the base with parchment paper to prevent sticking.
- Rub lemon and sugar together: Combine the lemon zest with the granulated sugar and rub together with your fingertips until the sugar becomes moist, lightly lemon-colored, and fragrant with lemon aroma.
- Slice plums: Use a paring knife to slice the plums and remove the stones. Cut small plums into quarters or large plums into eighths, preparing them for the topping.
- Whisk eggs & sugar: In a large bowl, whisk together the eggs, lemon-infused sugar, and vanilla extract until the mixture is pale, light, and bubbly, approximately one minute.
- Mix in yogurt & oil: Add the Greek yogurt and olive oil to the egg mixture and whisk until fully combined and smooth.
- Sift in dry ingredients: Sift the plain flour, baking powder, and fine salt into the wet mixture. Gently fold the ingredients together with a spatula until mostly combined, leaving a few small lumps and a few streaks of flour for a tender crumb. Avoid over-mixing.
- Pour batter into pan and arrange fruit: Pour the batter into the prepared cake pan and smooth the surface with an offset spatula. Arrange the sliced plum pieces on top of the batter evenly. Optionally, sprinkle with demerara sugar for added crunch and sweetness.
- Bake: Place the pan in the center of the preheated oven and bake for 50 to 55 minutes until the cake is golden brown and springs back when pressed, or a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover loosely with aluminum foil and continue baking. Once done, cool on a wire rack for 10 minutes, then run a butter knife around the edge and remove the cake from the pan to cool completely on the rack.
- Serve: Enjoy the cake warm or at room temperature. Optionally, dust with powdered icing sugar and garnish with toasted pistachios and a dollop of crème fraîche, whipped cream, or ice cream for an indulgent finish.
Notes
- Using room temperature eggs and yogurt helps to create a smooth, even batter.
- Do not over-mix the batter to maintain a tender texture in the cake.
- If your plums are very juicy, consider laying them on paper towels briefly before adding to the cake to avoid sogginess.
- The olive oil adds a subtle fruity flavor and keeps the cake moist without overpowering the delicate plum and lemon flavors.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- This cake pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
