Hi, I’m Sarah, home cook, flavor-chaser, and your biggest baking cheerleader. Let me tell you, this Yogurt Plum Cake didn’t start in a Pinterest-perfect kitchen. It began in my overheated summer kitchen, staring at a bowl of overripe plums and one sad stick of butter. My original plan? A sour cream cake. But all I had was Greek yogurt, so I swapped it in, adjusted the sugar, and crossed my fingers.
What came out of the oven was magic. A buttery crumb kissed with tart plum juice, soft but sturdy, and perfectly golden around the edges. It reminded me a little of the Peach Cobbler Cookies I’d made the week before, only this time, the fruit melted right into the batter in jammy swirls. I served it warm with tea, and not a crumb was left. Since then, I’ve made this Yogurt Plum Cake for brunches, potlucks, and even birthdays. The plums change with the season, sometimes red, sometimes golden, but the base always stays moist and rich, thanks to that trusty yogurt.
Why yogurt makes this plum cake different
Yogurt isn’t just a stand-in for butter or sour cream, it’s a star ingredient in its own right. In this Yogurt Plum Cake, it adds natural tang, moisture, and a dense-but-light crumb that holds juicy plums without getting soggy. I love using Greek yogurt for its richness, but plain full-fat works just fine. And don’t skip the almond extract, it’s the secret flavor note that turns simple into special.
If you enjoy fruit-forward cakes like this, you’ll love the juicy bursts in Summer Berry and Peach Cheesecake or go bold with a vibrant Royal Purple Velvet Cake for your next occasion.
This Yogurt Plum Cake is simple, satisfying, and versatile, everything I believe baking should be. And trust me, once you’ve tried it, you’ll be looking for excuses to buy more plums.
Table of contents:
Ingredients :
What you need to bake the perfect Yogurt Plum Cake
This Yogurt Plum Cake comes together with ingredients you probably already have, and that’s one of the best parts. There’s no need for fancy tools or exotic items—just fresh plums, creamy yogurt, and a handful of baking staples.
Here’s what you’ll need:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt (or plain whole milk yogurt)
- 1 teaspoon almond extract
- 4–5 fresh plums, pitted and sliced (any variety: red, black, or golden)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
The combination of almond extract and cinnamon with juicy plums creates a flavor that’s both warm and fruity, perfect for late summer into fall. The Greek yogurt gives this Yogurt Plum Cake its signature moisture and helps keep the crumb soft without being dense.
🧁 How to Make Yogurt Plum Cake – Step by Step
Step 1: Cream the butter and sugar
In a large mixing bowl, beat ½ cup of unsalted butter and 1 cup granulated sugar together until light and fluffy. This step helps your Yogurt Plum Cake rise and stay airy.
Step 2: Add wet ingredients
Beat in 2 large eggs, then mix in 1 cup Greek yogurt, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Your batter should be smooth and creamy, this is the secret to a tender crumb.
Step 3: Combine dry ingredients
In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Gently fold the dry mixture into the wet ingredients. Do not overmix.
Step 4: Layer the batter and plums
Grease a round or square 8-inch cake pan. Pour in half of the batter and spread evenly. Layer half of your 4–5 sliced fresh plums over the batter.
Step 5: Repeat and top
Add the remaining batter and spread gently. Arrange the rest of the plum slices on top. Sprinkle with 2 tablespoons brown sugar and 1 teaspoon ground cinnamon for a beautiful golden crust.
Step 6: Bake to perfection
Place your cake in a preheated oven at 350°F (175°C) and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the plums slightly bubbly.
Step 7: Cool and serve
Let your Yogurt Plum Cake cool in the pan for 10–15 minutes. Then slice and serve warm, or cool completely for clean cuts. It’s delicious with a spoonful of yogurt, whipped cream, or even ice cream.
Step 8: Store it right
This cake keeps well at room temperature for up to 2 days, or refrigerated for up to 5. The flavors deepen over time, making it a great make-ahead dessert.
If you enjoy bakes like this, try the comforting Banana Bread Cinnamon Rolls or a cozy brunch-style Blueberry Buttermilk Pancake Casserole next!
🧁 Easy variations you’ll love
Want to make this Yogurt Plum Cake your own? Try these swaps:
- Fruit: Use peaches, cherries, nectarines, or even thin apple slices
- Spice: Add nutmeg, cardamom, or a touch of clove to the cinnamon sugar topping
- Texture: Fold in chopped almonds or walnuts for a little crunch
- Flour: Try swapping ½ cup of the flour with almond flour for a nuttier base
If you’re in the mood for even more fruity cake inspiration, the Homemade Strawberry Shortcake Cheesecake Roll is a beautiful, layered option.
🍽️ How to Serve Yogurt Plum Cake
Yogurt Plum Cake is incredibly versatile and can be dressed up or down depending on the occasion.
For a simple brunch, I like to serve it slightly warm with a dollop of Greek yogurt or crème fraîche on the side. It complements the tartness of the plums beautifully.
When I’m entertaining, I dust the top with powdered sugar and plate each slice with macerated berries or a drizzle of honey.
It also makes a lovely addition to a tea spread, pair it with finger sandwiches or something creamy like Cottage Cheese Ranch Dip and crackers for contrast.
This cake goes wonderfully with herbal teas or a cold glass of almond milk. And honestly? Even a leftover slice with coffee the next morning feels like a special moment.
🧊 Make Ahead & Storage Tips
When I make Yogurt Plum Cake ahead for Sunday brunch, I bake it the night before and let it cool completely before wrapping it in foil. In the morning, I gently warm it in the oven at 300°F for about 10 minutes, it comes out just as tender as if it were freshly baked. The cake stays moist for up to 2 days at room temperature, covered tightly, and up to 5 days in the fridge. You can also freeze individual slices for longer storage, wrap them tightly in plastic and store in an airtight container. Just thaw at room temp, and the texture holds up surprisingly well.
If you’re into make-ahead bakes like this, the Banana Bread Cinnamon Rolls are another freezer-friendly favorite.
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Yogurt Plum Cake – A Moist and Fruity Bake to Fall in Love With
- Total Time: 1 hour 25 minutes
- Yield: 1 cake (8 servings)
- Diet: Vegetarian
Description
This Yogurt Plum Cake is a moist, tender, and rustic fruit cake made with Greek yogurt and fresh plums. Perfect for brunch or dessert, it features a golden cinnamon sugar crust and a soft crumb.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 1 teaspoon almond extract
- 4–5 fresh plums, sliced and pitted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
- Cream butter and sugar until fluffy. Beat in eggs, yogurt, vanilla, and almond extract.
- Whisk flour, baking powder, and salt in a separate bowl. Fold into wet ingredients.
- Layer half the batter into pan, then half the plums. Repeat. Top with brown sugar and cinnamon.
- Bake for 45–55 minutes, until a toothpick comes out clean.
- Cool slightly before slicing. Serve warm or room temp.
Notes
- Best served warm with yogurt or cream.
- Store at room temp for 2 days or refrigerate up to 5 days.
- Use any variety of plums—red, golden, or black.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Conclusion: A Cake You’ll Keep Coming Back To
This Yogurt Plum Cake is one of those recipes that quietly becomes a go-to favorite. It’s simple, satisfying, and effortlessly elegant, perfect for brunch with friends, a weeknight dessert, or even just a cozy Sunday morning with coffee. The yogurt gives it tenderness, the plums bring a tangy burst, and the cinnamon-sugar topping adds that golden, crackly crown.
Once you try it, you’ll start thinking of all the ways to adapt it with whatever fruit is in season. But no matter how you tweak it, this cake holds strong as a reminder that rustic, homey bakes are often the most memorable. So go ahead, make it once, and it’ll make its way into your forever recipe box.
Frequently Asked Questions
Yogurt Plum Cake stays fresh at room temperature for up to 2 days, covered tightly. For longer storage, keep it in the fridge where it will last up to 5 days. The cake actually gets more flavorful over time as the plums release their juices into the crumb. You can also freeze slices—just wrap tightly and thaw at room temp for 1–2 hours.
If your Yogurt Plum Cake came out flat or dense, it could be due to a few reasons:Your baking powder was expired or not measured correctlyThe butter and sugar weren’t creamed long enough (this adds air!)You overmixed the batter, developing too much gluten For best lift, make sure to cream thoroughly and fold gently once the flour goes in.
A crumbly Yogurt Plum Cake can result from:Using too little fat (butter or yogurt)Overbaking the cake (it dries out)Not measuring flour properly—scoop with a spoon, then level off Adding an extra spoonful of yogurt or reducing bake time by 3–5 minutes can often help. If you love tender cakes, check out the Cinnamon Apple Cottage Cheese Bites for a softer texture approach.
From start to finish, this Yogurt Plum Cake takes about 30 minutes to prep and 45–55 minutes to bake, for a total of 1 hour 15 minutes. It’s a great weekend bake—just enough effort to feel homemade, but simple enough for beginners.
