There’s something about a slice of Plum Cake allo Yogurt that feels like a slow, peaceful morning wrapped in a warm kitchen glow. The subtle tang from the yogurt gives the crumb a softness that almost melts on your tongue, while the juicy plums offer a whisper of sweet and tart with every bite. I remember the first time I baked this cake — I got a little distracted by the way the plum slices glistened in the sunlight as I arranged them on top, and I think I might have added just a touch too much vanilla because the aroma filled the whole house. But honestly, that little imperfection made it even more special.
As the cake baked, the smell wrapped around me like a soft blanket, tempting me to peek just a bit too often, even though I knew I’d ruin the perfect crust. The powdered sugar dusted on top at the end felt like a quiet celebration, simple but satisfying.
Why You’ll Love It
- The texture is a delicate balance—moist and tender thanks to the yogurt, yet sturdy enough to hold those luscious plum slices without sinking.
- It’s simple—and that’s kind of the point. No fancy ingredients, just honest flavors coming together in a comforting way.
- The cake works equally well for an indulgent breakfast or a relaxed dessert, so you’re not limited to when you enjoy it.
- It doesn’t demand your full attention in the kitchen, leaving room for those little moments of distraction that make baking feel like a lived-in experience.
If you’re worried about the plums making the cake soggy, don’t be. The yogurt and flour give enough structure to keep things just right. And if you happen to have a few ripe plums leftover, this recipe is a charming way to use them up without fuss.
PrintPlum Cake allo Yogurt
A moist and flavorful Italian plum cake made with yogurt for a tender crumb and a subtle tang, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
250 grams all-purpose flour
150 grams granulated sugar
125 grams plain yogurt
100 milliliters vegetable oil
3 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
4 ripe plums
2 tablespoons powdered sugar
Instructions
Preheat the oven to 180°C (350°F). Grease and flour a 22 cm (9 inch) round cake pan.
Wash the plums, remove the pits, and cut them into thin slices. Set aside.
In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
Add the yogurt, vegetable oil, and vanilla extract to the egg mixture and mix until combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Pour half of the batter into the prepared cake pan and spread evenly.
Arrange half of the plum slices over the batter in the pan.
Pour the remaining batter over the plums and spread evenly.
Top the cake with the remaining plum slices, pressing them lightly into the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Before serving, sprinkle the cake with powdered sugar.
Kitchen Notes: You don’t need any fancy equipment to bring this cake together—just a standard round pan and a good whisk. When serving, I like pairing it with a cup of black tea or a mild coffee to balance the cake’s tangy sweetness. If you’re feeling adventurous, try swapping the plums for peaches or nectarines, but I haven’t tested if the texture changes much. Sometimes, a sprinkle of cinnamon before baking adds a cozy twist, although that’s more of a personal experiment than a must-do. And if you want a bit more moisture, a dollop of whipped cream or a spoonful of mascarpone complements the cake beautifully.
FAQ
Can I use Greek yogurt instead of plain yogurt? Greek yogurt is thicker and tangier, so it might make the cake denser, but it usually works fine if you don’t mind a slight texture change.
What if I don’t have fresh plums? Frozen plums might work, but they can release more juice, so the cake might turn out a bit wetter.
How long will the cake stay fresh? It keeps well at room temperature for a few days if covered, but I usually finish it before then because it’s just too good.
Is this recipe suitable for beginners? Definitely—the steps are straightforward, and the batter forgiving, which is why I keep coming back to it.
Give this Plum Cake allo Yogurt a try when you want a quiet moment to savor something both simple and a little special.