Italian Yogurt Plum Cake Recipe

This Italian Yogurt Plum Cake is quick and simple to make in one bowl. Baked with juicy in-season plums, this will become your go-to family favourite cake. Perfect for brunch, picnics or afternoon tea.

📝 Ingredients

• 200 g granulated sugar
• 1 lemon, zest
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 240 g Greek yogurt (or plain natural) (room temperature)
• 120 ml olive oil
• 250 g plain flour (all-purpose)
• 1 tsp baking powder
• 1/2 tsp fine salt
• 3 large plums, washed (or 4-5 small plums)

👨‍🍳 Instructions

1. 1Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease the base and sides of a 18 cm (7-inch) springform or cake pan with butter, and line the base with parchment paper.
2. 2Rub lemon and sugar together. Add the lemon zest to the bowl of sugar and rub the two together with your fingertips until the sugar is moist, lightly lemon coloured and filled with the lemon fragrance.
3. 3Slice plums. Using a pairing knife, slice plums and remove the stone. Cut plums into ¼'s if they are small, or ⅛'s if they are large.
4. 4Whisk eggs & sugar: In a large bowl, add the eggs, lemon sugar and vanilla extract and whisk until pale, light and bubbly - this takes approximately one minute.
5. 5Mix in yogurt & oil: Add the yogurt and olive oil and whisk until fully combined.
6. 6Sift in dry ingredients: Sift into the bowl the flour, baking powder, and salt. Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. Small lumps in the batter is totally fine. Don't be tempted to over-mix.
7. 7Pour batter into pan and arrange fruit: Pour the batter into the prepared pan and level with an offset spatula. Arrange plum slices over the sponge.Option: Sprinkle the top with demerara sugar.
8. 8Bake: Bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly, then cover in a tent of aluminium foil and continue to bake. Cool on a wire rack for ten minutes, run a butter knife around the edge and remove the cake from the pan to cool on a wire rack.Best enjoyed warm or at room temperature. Serve with a light dusting of powdered icing sugar, a sprinkling of toasted, chopped pistachios and a dollop of creme fraîche, whipped cream or scoop of ice cream. (optional)