Yogurt Plum Cake

A simple Yogurt Plum Cake made with fresh plums, a moist yogurt cake and a touch of lemon!

5 from 2 votes

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Course: Cakes

Cuisine: cakes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: serves

Calories: 167kcal

Cost: $5

Preheat oven to 160 degrees celsius (fan-forced).
Grease and line the base and sides of a 22cm springform cake tin. Set aside.
Whisk the caster sugar, vegetable oil, eggs, lemon juice, lemon zest, vanilla extract and yogurt in a large bowl.
If using a Thermomix: Mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat.
Sift over the plain flour and baking powder and whisk to combine.
If using a Thermomix: Add the flour and baking and mix for a further 10 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
Pour the mixture into the prepared tin.
Place the halved plums cut-side down.
Sprinkle with raw sugar.
Bake in the oven for 50 minutes or until the cake is cooked when tested with a skewer (it will come out clean).

RECIPE NOTES & TIPS

This cake is best served slightly warm with a drizzle of cream.
If the cake is over-browning in the oven - add a sheet of foil loosely over the top.
To tell if the cake is cooked - insert a skewer in the middle of the cake. If the skewer comes out clean, the cake is cooked. If the batter sticks to the skewer, bake for a little longer.
Use gluten-free flour if you want to make this cake gluten-free.
Storage - store leftovers in an airtight container for up to 3 days at room temperature.
Freeze - wrap well and freeze for up to 3 months.