Italian Yogurt Plum Cake Recipe
This Italian Yogurt Plum Cake is quick and simple to make in one bowl. Baked with juicy in-season plums, this will become your go-to family favourite cake. Perfect for brunch, picnics or afternoon tea.
Servings: 12 slices
Calories: 164kcal
Equipment
- 18cm (7-inch) spring form pan
Ingredients
- 200 g granulated sugar
- 1 lemon, zest
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 240 g Greek yogurt (or plain natural) room temperature
- 120 ml olive oil
- 250 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 3 large plums, washed or 4-5 small plums
Instructions
- Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease the base and sides of a 18 cm (7-inch) springform or cake pan with butter, and line the base with parchment paper.
- Rub lemon and sugar together. Add the lemon zest to the bowl of sugar and rub the two together with your fingertips until the sugar is moist, lightly lemon coloured and filled with the lemon fragrance.
- Slice plums. Using a pairing knife, slice plums and remove the stone. Cut plums into ¼'s if they are small, or ⅛'s if they are large.
- Whisk eggs & sugar: In a large bowl, add the eggs, lemon sugar and vanilla extract and whisk until pale, light and bubbly - this takes approximately one minute.
- Mix in yogurt & oil: Add the yogurt and olive oil and whisk until fully combined.
- Sift in dry ingredients: Sift into the bowl the flour, baking powder, and salt. Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. Small lumps in the batter is totally fine. Don't be tempted to over-mix.
- Pour batter into pan and arrange fruit: Pour the batter into the prepared pan and level with an offset spatula. Arrange plum slices over the sponge.Option: Sprinkle the top with demerara sugar.
- Bake: Bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly, then cover in a tent of aluminium foil and continue to bake. Cool on a wire rack for ten minutes, run a butter knife around the edge and remove the cake from the pan to cool on a wire rack.Best enjoyed warm or at room temperature. Serve with a light dusting of powdered icing sugar, a sprinkling of toasted, chopped pistachios and a dollop of creme fraîche, whipped cream or scoop of ice cream. (optional)
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Please note that the refrigerator will dry out the sponge.
To freeze: I would not recommend freezing this cake.
Bake in other pan sizes: Bake in a 9x5 inch loaf pan. or in larger round cake pans or in a square cake pan. Baking time will vary according to pan size.
Tip 1: Use slightly overripe plums to hold their shape when baked.
Tip 2: Eggs and greek yogurt should be at room temperature to emulsify well with the other ingredients.
Tip 3: Don't over-mix the batter, as this will overwork the gluten and lead to a chewy sponge.
Tip 4: Bake until just golden and a toothpick inserted comes out clean. Overbaking leads to a dry sponge.
Nutrition
Calories: 164kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 152mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg