Easy Yogurt Plum Cake (1-Bowl)

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!

If you want even more fruity desserts, you need to try my white chocolate raspberry loaf cake, blueberry lemon coffee cake, strawberry mini snack cake, and raspberry white chocolate muffins!

Ingredients Needed

• 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.

See the recipe card for full information on ingredients and quantities.

Step-by-Step Instructions

Step 1: Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 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!

Expert 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.
• Round Pan: Want to use a round pan instead? Just swap out the square baking pan for a 9-inch round pan!