This yogurt plum cake has a tender, moist crumb (olive oil and yogurt help keep it soft). The plums cook down into fruity jewels that caramelize where they touch the pan. Basic pantry ingredients make this a perfect anytime cake that's quick to put together. This is an easy, gently sweetened cake that you can eat for breakfast, snack or dessert.
This easy plum cake falls into the simple, one bowl category that I love so much. Sometimes you want to eat cake, and you don't want to go to a huge effort to make it!
This plum cake fits the bill perfectly. It's light, delicately sweet, moist, and just a bit tangy from the addition of yogurt. You can mix it up in just a few minutes with common ingredients you have on hand at home. It's incredibly flexible, so if you don't have plums, consider substituting another stone fruit, or folding some berries through the batter.
For more plums, also try this plum coffee cake with streusel topping, and for easy fruit-filled cakes, try my simple apple cake and chocolate pear cake.
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Ingredients
See recipe card for detailed ingredients and quantities.
Olive oil - I like to use olive oil because the peppery flavor compliments the plums nicely. If you prefer a more mild flavor, feel free to replace with a neutral oil such as avocado, grapeseed or canola oil.
Granulated sugar - This is a gently sweetened cake; I wouldn't reduce the sugar further.
Eggs - Large eggs should be at room temperature.
Yogurt - I use full fat Greek yogurt - make sure it's unsweetened, or the cake will be too sweet. The yogurt should be room temperature to help it incorporate easily into the batter.
Kosher salt - I use Diamond Crystal Kosher salt.
Plums - I used black plums to make this plum cake. I've also made it with red plums and Italian prune plums (Damson plums). If you do use Italian plums, make sure they are fully ripened as they tend to be more tart than other varieties.
Turbinado sugar (not pictured) - Coarse raw sugar crystals add a delightful crispy texture and a bit of sweetness to the cake top. Generously sprinkle the sugar on the exposed batter after adding the plums, just before baking.
Instructions
Line an 8 inch (20 cm) pan with parchment paper and grease the sides. Set aside.
Cut plums in half and remove pits. Slice each half into four wedges. Set aside.
In a large bowl, add olive oil, sugar, eggs and vanilla.
Whisk thoroughly for at least a minute until fully mixed and a bit lighter in color and consistency.
Add yogurt and whisk again until no lumps remain.
Add flour, baking powder and salt. Using a spatula or spoon, gently stir just until flour is incorporated. There will be small lumps in the batter. Don't try to remove them or you'll overmix the batter and it will be too dense.
Pour the batter into the prepared pan and level using a spoon or a small offset spatula. See the little lumps in the batter? They're going to disappear - it's OK!
Place sliced plums onto batter, starting at the outside and working your way in. Don't press the plums into the batter - you want them to stay on top. Sprinkle the exposed batter with a generous amount of coarse Turbinado (raw) sugar.
Bake cake on middle rack of oven for 50-55 minutes at 350 degrees Fahrenheit (177° Celsius, Gas mark 4). The cake is done baking when golden brown and starting to pull away from the edges of the pan.
Be sure to test the cake with a toothpick or paring knife when baking. I like to put the toothpick in the cake near the side of a plum, as the batter underneath takes a bit longer to cook due to the additional moisture. The toothpick should come out with just a few crumbs attached. If it's still gooey, bake the cake for 5 more minutes and then test again. Don't overbake, or this deliciously moist cake will be dry!
If desired, sprinkle cake with powdered sugar immediately prior to serving. Serve plain or with yogurt, whipped cream or crème fraîche.
Substitutions
Other fruit - If you don't have plums on hand, you can swap in another stone fruit such as peaches, nectarines or apricots. Chopped rhubarb (tossed with sugar) or thinly sliced apples would also work.
Yogurt - You can substitute sour cream for the yogurt.
Variations
Give these variations and serving suggestions a try.
Spiced yogurt cake - Add 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon cardamom to the cake batter for a cozy, warming touch.
Citrus zest - Grate the zest of one orange or lemon into the granulated sugar and massage it in with your fingers. This helps incorporate all the flavor from the citrus oil. For an extra citrus punch, add ½ teaspoon orange or lemon oil when adding the vanilla. Citrus oil is concentrated and helps provide a powerful flavor burst. I often use this specific flavoring.
Brandy glazed - Mix up an easy glaze using 120 grams (1 cup) powdered sugar, 1 Tablespoon brandy, and 2 Tablespoons orange juice (or milk). Drizzle onto the cake once cooled. If you'd like a glaze but prefer not to use alcohol, simply replace the brandy with an equal measure of orange juice or milk.
Equipment
8-inch metal pan - I use a Fat Daddio's 8-inch round pan with 3 inch sides (20 cm x 7.6 cm). These heavy duty anodized aluminum cake pans are great quality.
You can also substitute an 8-inch springform pan - it does make getting the cake out of the pan easier!
Storage
Store this plum olive oil cake at room temperature, covered in plastic wrap, for up to 5 days. It should not be refrigerated.
To freeze leftovers, wrap in plastic wrap and place in an airtight container in the freezer for up to 3 months. Defrost at room temperature prior to serving.
Note that this cake absolutely tastes best when fresh. The plums will be impacted by the freezing and thawing process, so I only recommend this if you're saving leftovers.
FAQ
Yogurt adds a delicious tangy flavor and boosts the moisture content of the cake. It results in a cake with a soft, tender crumb and a higher protein content (especially if using Greek yogurt). It can be used in place of sour cream for a lighter recipe with a similar flavor profile.
Your plums should be ripe but not too soft. Too firm and they won't soften or sweeten enough during baking. If they're squishy, they'll collapse and add too much moisture, making it hard to fully bake the top of the cake. They should give off a sweet, fragrant smell and have some give when gently pressed.
Yes! Defrost the plums in a colander over the sink to drain off any excess liquid. Carefully slice the plums (they will be tender) and pat them with a paper towel prior to adding to the batter. You may need to bake the cake for an additional 5 minutes if there's significant added moisture.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Yogurt Plum Cake
INGREDIENTS
- 120 mL (½ cup) olive oil
- 150 grams (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 227 grams (1 cup) unsweetened yogurt, (Greek or regular), room temperature
- 2 teaspoons baking powder
- 2 grams (½ teaspoon) kosher salt , (I use Diamond Crystal)
- 180 grams (1½ cups) all purpose flour
- 3 large black plums, (if smaller, purchase a few extra)
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4). Line an 8 inch (20 cm) pan with parchment paper and grease the sides. Set aside.
- Cut plums in half and remove pits. Slice each half into four wedges. Set aside.
- In a large bowl, add olive oil, sugar, eggs and vanilla. Whisk thoroughly for at least a minute until fully mixed and a bit lighter in color and consistency.
- Add yogurt and whisk again until no lumps remain.
- Add flour, baking powder and salt. Using a spatula or spoon, gently stir just until flour is incorporated. There will be small lumps in the batter. Don't try to remove them or you'll overmix the batter and it will be too dense.
- Pour the batter into the prepared pan. See the little lumps in the batter? They're going to disappear - it's OK!
- Place sliced plums onto batter, starting at the outside and working your way in. Don't press the plums into the batter - you want them to stay on top. Sprinkle the exposed batter with a generous amount of coarse Turbinado (raw) sugar.
- Bake cake on middle rack of oven for 50-55 minutes at 350 degrees Fahrenheit (177° Celsius, Gas mark 4). The cake is done baking when golden brown and starting to pull away from the edges of the pan.
- Place on rack to cool completely. If desired, sprinkle cake with powdered sugar immediately prior to serving. Serve plain or with yogurt, whipped cream or crème fraîche.
Annie says
Hi Kathleen,
I used Bob's Red Mill 1 to 1 gluten free baking flour. My cake turned out a little paler and flatter than yours as I only had a 9" cake pan, but was still very tasty.
Kathleen Culver says
Thanks for the details on the GF flour, Annie!
Kathleen
Annie says
Hi
I've made your plum cake twice, once with gluten free flour, and both times it turned out great. It's an easy recipe that takes no time at all to assemble and bake. You are very talented and have a lovely variety of goodies to bake. Thank you.
Kathleen Culver says
Hi Annie
Thank you so much!
I'm glad to hear you like it, and that it works well with gluten free flour.
What brand did you use?
Are there tweaks that would make it a 5 star recipe for you?
Much appreciated,
Kathleen