Print
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