• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Baking Journey

  • Home
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cakes

    Published: Apr 10, 2022 by Sylvie · This post may contain affiliate links.

    Easy Yogurt Plum Cake

    Jump to Recipe

    This Yogurt Plum Cake is a deliciously light, fresh and flavourful dessert that is super easy to make. Packed with delicious Summer Plums, this Yogurt Cake is perfect for afternoon tea or dessert!

    Plum Cake on a white plate topped with icing sugar.
    Jump to:
    • Why we love this recipe
    • Ingredients
    • How to make Plum Yogurt Cake
    • Recipe FAQs
    • Tips for Success
    • Storing & Freezing
    • More Summer Fruits Recipes
    • Recipe
    • Comments

    Why we love this recipe

    Plums are often forgotten when it comes to Summer Fruits - but they are such a delicious fruit to bake with! They offer the perfect combination of sweetness and tang, with a flesh that turns deliciously soft when baked.

    Associated with the light, fluffy and flavourful crumb of a Yogurt cake (just like the one from this Lemon Yogurt Cake), you get a perfectly balanced Summer dessert that is great for afternoon tea or a dinner party dessert!

    More Plum Desserts:

    • Plum Clafoutis
    • Plum Upside Down Cake
    • Custard and Plum Tart

    Ingredients

    Ingredients on a white surface.

    This plum yogurt cake is made from simple, basic ingredients (Scroll down to recipe card below for all quantities):

    • Plums: I used Red Plums but Yellow or Black Plums will work just fine! Try to go for a fruit that is not too ripe as you want the slices to hold their shapes when they bake. Depending on the size of the fruits and how much you want to add to your cake, you will need 3 or 4.
    • Eggs: medium size and at room temperature.
    • Sugar: Caster Sugar - or fine white granulated sugar.
    • Butter: unsalted, melted and cooled down. Alternatively, you could also use cooking oil like Canola (or even olive oil) - but the butter adds a lot of flavours in the cake.
    • Yogurt: I used Greek Yogurt, but a natural unsweetened plain yogurt will work too.
    • Vanilla: Vanilla Paste for the best flavours, but Vanilla Extract is a good substitute too.
    • Dry Ingredients: a mix of All-Purpose / Plain Flour, Baking Powder, Baking Soda and Salt (fine table salt). For the best results, mix and sift the dry ingredients together before adding them to the mix.
    • Optional: Lemon Zest to balance the sweet flavour of the plums. You could also add a sprinkle of cinnamon powder or ground ginger if you want!

    How to make Plum Yogurt Cake

    Process Shot Collage: slicing the plums and mixing the wet ingredients.

    Making this easy yogurt plum cake follows fairly simple instructions:

    • Start by preheating your oven on 180'C/350'F. Prepare a 22 cm / 8,5 inch Springform Pan by lining the bottom with baking paper or parchment paper and lightly greasing the sides.
    • Melt the Butter and set aside to cool down.
    • Photo 1: Wash the fresh plums, remove the pits then cut into thin slices; about 12 to 16 plum slices per fruit. Set aside.
    • Photo 2: place the Eggs and Sugar in a large bowl - or the bowl of your stand mixer. Optionally, add the lemon zest at this step.
    • Photo 3: Whisk with a hand mixer / electric mixer for 3 to 5 minutes on medium speed. It should have increased in volume and be bubbly.

    Whisking the eggs and sugar well for a few minutes is really important to get a nice, fluffy crumb. Don't skip that step!

    • Photo 4: Add the rest of the wet ingredients (melted Butter, Greek Yogurt and Vanilla).
    process Shot Collage: adding the dry ingredients and pouring the batter in a springform pan.
    • Photo 5: mix the batter on slow until smooth.
    • Photo 6: Add the dry ingredients (Plain / All Purpose Flour, Baking Powder, Baking Soda and Salt), preferably mixed and sifted together first.
    • Photo 7: Slowly mix until you get a thick batter, stopping as soon as combine to avoid over-working the mixture (which would result in a tougher cake texture).

    The batter is relatively thick, that's normal!

    • Photo 8: pour the cake batter into the prepared tin and spread it around with a small offset spatula or flat silicone spatula.
    • Arrange the Plum Slices in circles over the yogurt cake batter, starting from the edges of the springform pan. You can add more or less plums depending on your taste
    • Bake in the oven for 45 to 50 minutes, or until a knife or toothpick comes out clean. Place on a wire rack and leave to cool down completely before removing from the pan.
    • Optionally, dust with some Icing Sugar for decoration before serving.
    Cake on a white plate seen from above.

    Recipe FAQs

    What variety of Plums should I use?

    You could use any type of Plums you would like, from Red to Yellow or Black Plums! Try to pick fruits that are not too ripe as you don't want them to turn into mush when baked. You will also want them to be a bit firm to easily cut them into thin slices.

    Can I make this recipe dairy-free?

    Yes - the butter can be replaced with a neutral flavoured oil such a canola oil or go for a different flavour with olive oil. The greek yogurt can be substituted with a dairy-free / planted based natural yogurt that is unflavoured and unsweetened.

    Can I use Self-Rising Flour?

    It will work will self-rising flour, although you won't get as much of a tall cake. SF Flour does not usually contains Baking Soda, which is used in in this plum yogurt cake to create a higher rise thanks to its reaction with the acidic yogurt. If using Self-Rising Flour, make sure to add extra baking soda.

    What does Greek Yogurt do to cake?

    Yogurt is a great ingredient to bake with. Not only it adds a delicious tangy flavour and extra fat to the baked goods, it also adds great moisture to cake. Combined with Baking Soda, the acidity of the yogurt it will also help your baked goods rise more.

    Note that for the best results, you should use a full fat / full cream yogurt and not a light yogurt or non-fat yogurt!

    One slice of cake on a small white plate.

    Tips for Success

    • Sift the dry ingredients together in a separate bowl then mix it well together before adding it to the wet ingredients. This will insure an even distribution of the leavening agents without the need to over-mix the cake batter!
    • After whisking together the eggs and sugar, only mix on slow to avoid deflating the cake batter and over-mixing it. You could also switch to a hand whisk after the first step if preferred.
    • To finish the yogurt plum cake, dust it with a little bit of icing sugar or serve with some vanilla ice cream or whipped cream.
    • Switch the plums for peaches, nectarines or apricots for a different fruity flavour! Or combine different stone fruits together for pretty colours.

    Storing & Freezing

    This yogurt and plum cake will stay fresh for day, which is one of the reason I love it so much! I've had a slice three days after baking it and it still tasted deliciously soft. I recommend keeping it at room temperature for up to 3 days (or 5 days in the fridge - but the crumb will turn drier).

    Although this cake can be frozen, I would recommend to eat it fresh for the best flavour and texture.

    Plum Cake on a white plate surrounded by leaves, plums and a bowl of yogurt.

    More Summer Fruits Recipes

    • Peach Tarte Tatin
    • Strawberry Upside Down Cake
    • Apricot Oat Crumble
    • Strawberry Crumble Cake
    • Blackberry Upside Down Cake
    • Cherry Clafoutis

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Recipe

    Plum Cake on a white plate topped with icing sugar.

    Yogurt Plum Cake

    This Yogurt Plum Cake is a deliciously light and flavourful dessert that is super easy to make. Packed with delicious Summer Plums, this Yogurt Cake is perfect for afternoon tea or dessert!
    4.59 from 12 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10
    Calories: 261kcal
    Author: A Baking Journey
    Prevent your screen from going dark

    Ingredients

    • 120 gr (1/2 cup) Unsalted Butter - melted
    • 3 to 4 Plums
    • 3 medium Eggs - at room temperature
    • 120 gr (1/2 cup) Caster Sugar
    • 1 Lemon, zested - optional
    • 250 gr (1 cup) Greek Yogurt - or plain natural yogurt (unsweetened)
    • 1 1/2 teaspoon Vanilla Paste - or extract
    • 225 gr (1 1/2 cup) Plain / All Purpose Flour
    • 1 1/2 teaspoon Baking Powder
    • 1/2 teaspoon Baking Soda
    • 1 pinch Fine Table Salt

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    • Preheat your oven on 180'C/350'F. Prepare a 22 cm / 8,5 inch Springform Pan by lining the bottom with baking paper and lightly greasing the sides.
    • Melt the Butter and set aside to cool down.
    • Wash, pit then cut the fresh plums into thin slices; about 12 to 16 plum slices per fruit (see note 1). Set aside.
    • Place the Eggs and Sugar (plus optionally the lemon zest) in a large bowl and whisk with a hand mixer on medium speed for 3 to 5 minutes, or until increased in volume and very bubbly (see note 2).
    • Slowly mix in the cooled down melted Butter, Greek Yogurt and Vanilla until smooth (see note 3).
    • Add the Flour, Baking Powder, Baking Soda and Salt - preferably pre-sifted and mixed. Slowly mix it in, stopping as soon as it looks incorporated (see note 4). You should get a thick cake batter.
    • Pour the cake batter into the prepared pan and spread it around with a spatula. 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 (see note 5).
    • Bake in the oven for 45 to 50 minutes, or until a knife comes out clean. Leave to cool down completely before removing from the pan.
    • Optionally, dust with a little bit of icing sugar before serving.

    Tried this recipe? Make sure to leave a comment and star rating below!

    Notes

    1. Depending on the size of the fruits, how thick you want the slices to be and how much you want to add to your cake, you will need 3 or 4 plums. You could use less if preferred - it is up to you!
    2. Whisking the eggs and sugar well for a few minutes is really important to get a nice, fluffy crumb. You can also do this step in a stand mixer or even by hands if you are after a workout!
    3. You don't want to mix the batter for too long here to avoid deflating it (popping the air bubbles created during the previous step).
    4. Avoid over-working the mixture at this point, which would create in a tougher, less tender cake texture.
    5. You can add more or less plums / layer them on top of each other to use more fruits depending on your taste. I used as many plum slices as possible so they are placed very close together, each slice slightly overlapping the next one.
    6.  

    Nutrition

    Calories: 261kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 152mg | Potassium: 113mg | Fiber: 1g | Sugar: 15g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg
    Tried this Recipe?Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!

    Easy Yogurt Plum Cake Story

    More Delicious Cake Recipes for all Seasons!

    • Cake on a white plate with 3 slices cut out.
      Mango Mousse Cake
    • Loaf on a marble tray with three slices cut off.
      Orange Loaf Cake
    • Finished cheesecake over a large white plate and white baking paper.
      Chocolate Orange Cheesecake
    • Grid of four photos of desserts made with biscoff, including cheesecake, cake, cupcake and donuts.
      12 Delicious Recipes with Biscoff Spread

    Primary Sidebar

    Bonjour! I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
    Join me on my Baking Journey!

    More about me →

    Spring Recipes

    • Picking up some raspberry curd from a jar with a spoon seen from above.
      Easy Raspberry Curd
    • Cake on a white plate with 3 slices cut out.
      Mango Mousse Cake
    • Tart topped with fresh blackberries on a sheet of baking paper over a round wooden board.
      Rustic Blackberry Tart (Blackberry Galette)
    • Curd seen from above inside a glass jar surrounded by two mangoes.
      Easy Mango Curd
    • Close up on a large spoon filled with crumble inside the baking dish.
      Easy Apple and Blueberry Crumble
    • Half a truffle seen from above sitting on strawberries and other truffles.
      White Chocolate Strawberry Truffles
    More Spring Recipes

    Popular Recipes

    • Close up on a tartlet on a grey surface.
      Lemon Curd Tartlets
    • Close up on a scoop of cream in a spoon.
      Chocolate Cremeux (Crémeux au Chocolat)
    • Stack of baked shells.
      How to make Tartlet Shells
    • Fraisier Cake on a Green Cake Stand
      Fraisier Cake with Diplomat Cream
    • Close up on a glass jar with the coulis and a silver spoon
      Easy Mango Coulis (3 Ingredients)
    • A quenelle of namelaka seen from above.
      Namelaka

    Footer


    ↑ back to top

    About

    About Me
    Privacy Policy

    Newsletter

    Sign Up
    for emails and updates

    Contact

    Contact Me
    Work with Me

    As an Amazon Associate I earn from qualifying purchases.
    Copyright © 2023 A Baking Journey