This easy yogurt plum cake is made with basic pantry ingredients and takes just 10 minutes to prepare!
With a moist yogurt sponge, fresh plums and crunchy topping, enjoy this delicious cake for afternoon tea or dessert!
This yogurt plum cake combines a sweet buttery cake with bursts of fresh plum and a crunchy sugar topping. Enjoy on its own, or serve warm from the oven with a scoop of ice cream or a drizzle of homemade custard for the most delicious dessert!
Adding yogurt to the cake batter makes a lovely moist cake and, like my lemon yoghurt loaf, lemon poppyseed muffins and strawberry loaf this plum yogurt cake has a beautiful soft crumb.
If you are also a fan of fruity cakes, my easy apple cake, cinnamon apple cake, raspberry ricotta cake and banana cake with cream cheese frosting are all simple bakes that are perfect for morning or afternoon tea, picnics and bake sales.
Why You're Going To Love This Recipe
- Easy recipe - this one-bowl recipe is a simple and easy recipe which comes together in just 10 minutes.
- Freezer-friendly - wrap any leftovers and store in the freezer for a quick sweet treat or dessert!
- Versatile - take on a picnic, or to bake sales, enjoy for morning tea or as a warm dessert. This yogurt plum cake is perfect for so many occasions!
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
What You Need
Simple pantry staples and fresh in-season plums make this yogurt plum cake a beautiful cake to enjoy over the Summer and Autumn months.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Caster sugar - also known as superfine sugar. This very fine sugar is much finer than granulated sugar and dissolves easily.
- Vegetable oil - or another flavourless oil like canola oil. Using oil makes the cake wonderfully moist!
- Eggs - I use size large eggs which weigh approx 60g each. Use room temperature eggs for the best results.
- Lemon - juice and finely grated zest from 1 lemon.
- Vanilla extract - or you can use vanilla essence or vanilla bean paste if you prefer.
- Greek yogurt - or use a plain natural yogurt.
- Plain flour - also known as all-purpose flour.
- Baking powder - this rising agent ensures a light textured cake.
- Plums - fresh plums. Use plums that are ripe but firm. Cut the plums in half and remove the stone.
- Raw sugar - sprinkled over before baking, this gives the plum cake a deliciously crunchy topping.
Equipment Required
You don't need any fancy equipment to make this delicious fresh plum cake, just:
- Round baking tin - 22cm / 7" springform cake tin, greased and lined.
- Large bowl and whisk - or a Thermomix.
- Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
It takes just 10 minutes to prepare this one bowl yogurt plum cake recipe, then pop it in the oven and prepare for the kitchen to smell AMAZING as it bakes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Whisk The Caster Sugar With The Wet Ingredients
Grease and line the springform cake tin. Preheat the oven.
In a large bowl, add the caster sugar, vegetable oil, eggs, lemon juice, lemon zest, vanilla extract and yogurt.
Whisk together with a balloon whisk until combined.
Step 2 - Sift In Dry Ingredients
Sift the plain flour and baking powder over the yogurt mixture.
Whisk to combine.
Step 3 - Pour In To The Baking Tin
Pour the mixture into the prepared tin. Place the halved plums on the top of the mixture cut-side down. Sprinkle raw sugar over the plums and cake batter.
Step 4 - Bake
Bake in the oven until a skewer inserted into the yogurt plum cake comes out clean.
Expert Tips
- This yogurt plum cake is at its very best served slightly warm with a drizzle of cream.
- How to tell 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.
- If the cake is over-browning in the oven - add a sheet of foil loosely over the top.
- Storage - store leftovers in an airtight container for up to 3 days at room temperature.
FAQs
Absolutely! Wrap the cooled cake well and freeze for up to 3 months.
Yes! Simply use a gluten-free flour if you want to make this cake gluten-free.
Adding yogurt to the cake batter ensures a moist cake with a soft tender crumb.
Related Recipes
For more delicious simple cakes made with basic ingredients, here are some more popular recipes:
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Yogurt Plum Cake
Ingredients
- 275 g (1¼ cups) caster sugar
- 165 ml (⅔ cup) vegetable oil or canola oil
- 2 eggs approx 60g each, room temperature
- lemon juice and finely grated zest from 1 lemon
- 1 tsp vanilla extract
- 250 g Greek yogurt or natural yogurt
- 335 g (2¼ cups) plain flour
- 4 teaspoon baking powder
- 3 plums fresh, halved and stones removed
- raw sugar for sprinkling
Instructions
- 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).
Notes
- 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.
Jessica Collins says
This cake is exceptional. So easy. So delicious. And a great way to use a few too many plums. Will be a staple recipe in our house and keen to try it with other seasonal fruit.