This yogurt plum cake is so soft and buttery. It’s topped with sliced plums and slivered almonds. It’s made entirely in one bowl with no mixer and takes just 10 minutes to prepare!
Snack cakes have to be one of the best things to bake! Simple, any time of day cakes that are perfect for breakfast, brunch, potlucks, bake sales – the list goes on! When I’m not whipping up my chocolate walnut snack cake, I love having a more fruity version to make.
This easy yogurt plum cake is such a simple one layer cake to make, but because of the sliced plums it looks a little bit fancy. This yogurt plum cake is so much easier to make than an upside down cake, but still gives you that wow factor!
Why you’ll love this yogurt plum cake
- It takes just 10 minutes to prepare this cake and you don’t need a mixer or any fancy equipment.
- It’s made in an 8×8 baking pan but you can also bake it in a 9-inch round pan if you prefer.
- The yogurt cake is made in 1 bowl, so minimal clean up for you!
- It’s so soft, fluffy and moist thanks to the addition of full fat yogurt.
- I’ve topped the cake with slivered almonds just before baking but this is optional. I was inspired to do this after seeing a plum and almond cake in the amazing ‘Snacking Cakes‘ book by Yossy Arefi!
- Unsalted Butter: I’ve used European style butter here which is much richer and creamier.
- Flour: I’ve only tested this recipe with all purpose flour.
- Yogurt: make sure to use full fat yogurt! You can also use sour cream if you don’t have yogurt. I don’t recommend using milk as the batter will be too thin.
- Slivered Almonds: this is totally optional but I like scattering the almonds over the plums just before baking.
- Plums: You’ll want to pit and slice the plums into eighths.
- Almond Extract: this is optional but I think it ties nicely with the plums and the slivered almonds.
Step by Step Process
Step 1: Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8×8 baking pan. In a bowl, whisk the melted butter with the sugar and the two eggs. Whisk for about 1 minute.
Step 2: Add the yogurt, almond extract, and vanilla extract. Whisk until smooth and combined.
Step 3: Switch to a rubber spatula. Pour in all of the dry ingredients – flour, ground cinnamon, salt, baking powder and baking soda. Fold the cake batter until there are no more streaks of flour.
Step 4: Pour the cake batter into the prepared pan. Use a small offset spatula to evenly cover the bottom of the cake pan. Place your sliced plums on top, either organically like I did or in rows if you prefer it to look more organised! Sprinkle over the slivered almonds and you can also sprinkle over a tablespoon of granulated sugar. Bake the cake for 40-45 minutes.
Allow the cake to cool in the pan as it is quite delicate. Once cool, carefully lift it out of the baking pan and enjoy!
Baking Tips & Tricks
- Measuring Ingredients – I highly recommend measuring out ingredients the metric way! Using a kitchen scale is the most accurate way to bake and it makes a huge difference to how the recipe turns out. Just click on ‘metric’ in the recipe card.
- Measuring flour – if you aren’t going to use a scale then be sure to measure flour correctly! Oftentimes people will pack too much flour in their cups and it will lead to a dry cake. Fluff up the flour in the bag with a fork or spoon, then spoon that flour into your cup.
- Slicing Plums – you’ll want to pit and slice the plums. I preferred the look of the thinner slices however you can slice them into quarters if you want thicker pieces of plums in the cake!
- Lining the Pan – you’ll want the parchment paper to come up a bit higher than the sides of the pan, that way you can easily lift the cake out when it’s cooled down.
- Full Fat Yogurt – I really recommend sticking to full fat yogurt in this plum yogurt cake. You need it to create a fluffy and moist texture. You could substitute it for sour cream but I don’t recommend using just milk as the batter will be too thin and the plums might sink.
- Room Temperature Ingredients – make sure all of the ingredients are room temperature before starting this cake.
Frequently Asked Questions
feel free to use any type of plums you like! I do recommend using slightly underripe plums as those will be firmer and easier to slice up.
The yogurt will add extra moisture and a slight tang to the cake. It’ll make the cake slightly lighter than a cake using sour cream.
You can use either natural full fat yogurt or Greek yogurt.
Yes, you can use a 9 inch round pan instead of the square baking pan.
Try these cakes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Yogurt Plum Cake
- 1 8×8 baking pan
- ½ cup unsalted butter
- 2 large eggs room temperature
- ¾ cup white sugar
- 5 plums pitted and sliced into ⅛
- ¾ cup full fat yogurt room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ cup slivered almonds
- 1 tablespoon white sugar
- Preheat your oven to 350°Fahrenheit/175°Celsius. Grease and line an 8×8 baking pan, making sure that parchment paper is overhanging on the sides so you can easily lift the cake out.
- In a large bowl, melt the butter. Let it cool slightly, then whisk in the sugar and two eggs. Whisk for 1 minute until smooth and slightly pale.
- Whisk in the yogurt, vanilla extract and almond extract (if using).
- Fold in the flour, salt, baking powder, baking soda and cinnamon. Fold until there are no more streaks of flour!
- Pour the cake batter into the prepared pan, using a small offset spatula to even out the batter.
- Sprinkle over your sliced plums. You can either arrange them in rows or drop them more organically (which is what I did!). Sprinkle over the slivered almonds and the extra tablespoon of sugar.
- Bake the cake in the preheated oven for 40-45 minutes. Allow the cake to cool completely before removing from the pan. It is a fragile cake so when you lift it do it gently!
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