Yogurt Plum Cake
on Jul 29, 2024
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This yogurt plum cake combines the creaminess of yogurt with sweet plums for a moist and flavorful cake you’ll want to make again and again. Everything comes together in one bowl for a melt-in-your-mouth treat perfect for breakfast, dessert, or a snack.
If you love the idea of cake for breakfast, meet your new favorite sweet treat! This yogurt plum cake comes together with little to no effort and you won’t believe how moist and tender each bite is with such simple ingredients. If you feel like you’re not the best baker or don’t want to deal with mixers and equipment, this recipe is calling your name. The batter comes together in minutes and comes out perfect every time. The cake is sweetened with pure maple syrup and plum slices and is completely customizable with your favorite fruits!
If you love this plum cake, be sure to try out this flourless peanut butter banana cake and this almond flour apple cake for a fun birthday smash cake option!
Table of Contents
What You’ll Need
Here is what you’ll need to make this yogurt plum cake:
- Yogurt: The star ingredient for this cake. I used plain whole milk yogurt which adds the perfect touch of moisture to the cake crumb.
- Eggs: Used as a binder to help the cake maintain its shape.
- Oil: For added moisture in the cake. I used avocado oil, but any type of neutral-tasting oil will work as well.
- Maple Syrup: The main source of sweetness for this cake.
- Flour: I used all-purpose for the lightest, bouncy texture.
- Baking Powder: Leavening agent to allow the cake to rise.
- Salt: To balance the flavors in the cake.
- Vanilla Extract: For added flavor and to bring out the sweetness of the cake.
- Plums: For bursts of sweetness and a tart fruity flavor in every bite.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Yogurt: Whole milk plain yogurt may be replaced with dairy-free plain yogurt. I do not recommend using Greek yogurt in this recipe as it alters the texture and taste of the cake.
- Flour: All-purpose flour may be replaced with gluten-free all-purpose flour like the King Arthur brand. I have not tested other flour varieties for this cake, but note that a different type of flour will alter the texture of the cake crumb.
- Eggs: The eggs may be replaced with a liquid egg replacer like the brand Just Egg.
- Oil: The oil may be replaced with equal parts melted butter. If using melted butter, make sure that the butter is cooled before adding it to the mixture to prevent it from seizing up and forming clumps.
- Maple Syrup: The maple syrup may be substituted with equal parts honey (if preparing these donuts for little ones over the age of 1).
- Plums: The plums may be replaced with your favorite fruits! Sliced strawberries or blueberries work great as well.
Step By Step Instructions
STEP 1: Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard (Images 1 & 2).
STEP 2: To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter (Images 3 & 4).
STEP 3: Slice the plums into thin slices and set them aside (Image 5).
STEP 4: Grease a round 8-inch cake pan with butter or cooking spray (Image 6).
STEP 5: Pour the batter into the prepared cake pan and use a spatula to smooth out the top (Image 7). Evenly place the plum slices on top of the batter with as many slices as you’d like (Image 8).
STEP 6: Bake the cake for 25 to 30 minutes, or until a knife inserted comes out clean. Let the cake cool in the baking pan. It will slightly darken in color as it cools.
Storage Instructions
Once cooled, store the cake in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. To reheat, microwave the cake slices for 20-30 seconds, or until warmed through.
Tips For Success
- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense cake texture.
- Check on the cake at the 25-minute mark for doneness. The cake may seem light in color at first, but will slightly darken once it cools.
- If you prefer more bursts of plum, pour half of the cake batter into the pan, top with plum slices, then pour the remaining batter on top, and then top with more plum slices.
- If you don’t have a round 8-inch cake pan, you may also bake this cake in an 8-inch brownie pan.
Recipe FAQs
Yes! To make these into mini muffins, bake for about 15 minutes, and to make them into full-sized muffins, bake for about 20 to 23 minutes.
Absolutely! Sliced strawberries, blueberries, raspberries, or sliced peaches would work great as well! You can also skip the fruits altogether for a plain yogurt cake!
Any type of plum will work well for this cake! Black plums and plumcots offer a nice, rich dark color, but plums with lighter flesh will work as well.
Other Sweet Treats You’ll Love
Strawberry Cheesecake Roll-Ups
Gluten-Free Carrot Cake Muffins
Mini Chocolate Banana Brownie Muffins
Almond Flour Apple Cake (Smash Cake)
If you tried this Yogurt Plum Cake please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Easy Yogurt Plum Cake
Ingredients
- ¾ cup plain whole milk yogurt
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup avocado oil, or any other neutral, mild-tasting oil
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 plums
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard.
- To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter.
- Slice the plums into thin slices and set them aside.
- Grease a round 8-inch cake pan with butter or cooking spray.
- Pour the batter into the prepared cake pan and use a spatula to smooth out the top. Evenly place the plum slices on top of the batter with as many slices as you'd like.
- Bake the cake for 25 to 30 minutes, or until a knife inserted comes out clean. Let the cake cool in the baking pan. It will slightly darken in color as it cools.
Notes
- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense cake texture.
- Check on the cake at the 25-minute mark for doneness. The cake may seem light in color at first, but will slightly darken once it cools.
- If you prefer more bursts of plum, pour half of the cake batter into the pan, top with plum slices, then pour the remaining batter on top, and then top with more plum slices.
- If you don’t have a round 8-inch cake pan, you may also bake this cake in an 8-inch brownie pan.
Do you think we can use spelt flour when making this cake?
Hi Ola! I don’t have experience baking with spelt flour so I’m not too sure how it would turn out, but would love to know if you give it a shot!
We use spelt for most things! You may need up to 25% more flour in some recipes because of how it absorbs water but in general it works great!
Can I use Greek yogurt instead?
Hi Amairani! I don’t suggest using Greek yogurt since it results in a more dense texture with a slight tangy flavor, but one reader shared that she combined 1/2 cup of Greek yogurt with 1/4 cup of milk to thin it out and that it worked out well, so maybe you could try out that method😊
I made this in an 8 inch brownie pan since I didn’t have a round one and it was perfect! So moist and the perfect way to use up the plums that I had sitting on my counter. Thanks for the great recipe!
I’m so glad to hear that you enjoyed this recipe, Eva!😊
Made this last night! Didn’t have plums so I did sliced strawberries and it is sooo good! Hopefully there is still some left for my daughter haha
could I swap the maple syrup for honey? If yes, can I use the same amount? Thank you.
Hi Sam! Yes, you can swap it with equal parts honey😊
Hi. Can we substitute whole wheat flour for all purpose flour, date syrup for maple syrup ? Pls suggest
Thanks in advance
Hi Vanya! I haven’t tested these swaps so I’m not sure how they would affect the overall texture and taste. I wouldn’t suggest using only wheat flour because it would definitely result in a dense cake and would maybe suggest half all purpose and half all wheat if you’d like to try it out. Date syrup would probably work in equal parts, but the taste would definitely be different. Would love to know if you try out those swaps!
I RAN to make this as soon as you posted it and we almost finished the entire thing in one sitting😂 Your recipes never miss!! Thanks Lily!!
I’m so glad that you enjoyed this recipe! Thank you for taking the time to share your feedback, Nadia!😊
I tried this cake but swapped yoghurt for plain soya yoghurt and plums with apples but not sure why it came very heavy and dense. Shame as it tasted nice though.
Hi Marie! I’m so sorry to hear that it came out dense with the soy yogurt! I’ll do some testing with more dairy free yogurt options to see if some other ratios should be altered!