Description
This Yogurt Plum Cake is a moist and tender dessert that combines the tangy richness of Greek yogurt with the natural sweetness of ripe plums. Enhanced with lemon zest and a hint of cinnamon, this cake offers a delightful balance of citrus and fruit flavors. It’s perfect for a family gathering or as a comforting treat with tea or coffee.
Ingredients
Cake Batter
- 3/4 cup (150g) granulated sugar
- Zest of one lemon (about 2 tablespoons)
- 2 eggs, at room temperature
- 1/2 cup vegetable oil
- 1 cup (212g) full-fat Greek yogurt, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup (210g) all-purpose flour
- 2 teaspoons baking powder
Topping
- 2-3 very ripe plums, washed and sliced into 1/3″ wedges
- 1 tablespoon light brown sugar
- 1/2 teaspoon cinnamon
- Optional: 2 tablespoons almond slivers
Instructions
- Prepare the Plums: Wash and slice the plums into 1/3-inch thick wedges, set aside.
- Combine Sugar and Lemon Zest: Massage the lemon zest into the granulated sugar for 1-2 minutes to release the citrus oils and enhance flavor.
- Whip Eggs: Add the eggs to the sugared lemon zest mixture and whip on high speed for about 1 minute until the mixture is light and fluffy.
- Add Oil: With the mixer on low, slowly pour in the vegetable oil and mix until just combined to maintain the batter’s texture.
- Mix Dry and Wet Ingredients Separately: In one bowl, stir together the flour and baking powder. In another bowl, mix the Greek yogurt and vanilla extract.
- Combine Half Dry Ingredients: Add half of the flour mixture to the batter and mix on low speed until just combined.
- Add Yogurt Mixture: Spoon in the yogurt and vanilla mixture and mix on low until the batter is smooth and even.
- Add Remaining Dry Ingredients: Incorporate the rest of the flour mixture and mix until just combined without overmixing.
- Prepare Cake Pan: Line a 9-inch round springform pan with parchment paper, then pour the batter evenly into the pan.
- Prepare Plum Topping: In a separate bowl, toss the plum slices with light brown sugar and cinnamon gently to coat.
- Arrange Plums and Add Almond Slivers: Press the coated plum slices onto the top of the cake batter, and sprinkle almond slivers on top if using.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out with only cooked crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan before releasing the springform and transferring the cake onto a wire rack to cool completely.
Notes
- Ensure eggs and yogurt are at room temperature for better batter consistency.
- Do not overmix the batter after adding flour to keep the cake tender.
- Use ripe, juicy plums for the best flavor and moisture.
- Almond slivers are optional but add a nice crunch and nutty flavor.
- Check the cake at 45 minutes to avoid overbaking; oven temperatures may vary.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
