Yogurt Plum Cake

This Yogurt Plum Cake is the perfect easy fall and winter dessert with a simple & tender cake base, fresh plums, and a delicious streusel topping.

Course Baking, Dessert, Snack

Cuisine American, Baking, British, Cake

Keyword Yogurt Plum Cake

Prep Time 20

Total Time 1 15

Servings slices

Calories 228kcal

Author Chrissie

Equipment

8 inch springform pan

Ingredients

2 cups plums, sliced or chopped about 8-10 medium-sized plums
1 tsp cinnamon
1/4 cup unsalted butter at room temperature
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup full fat yogurt 10% fat
1 cup all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter for greasing the cake pan

For the streussel topping:

2/3 cup all purpose flour
2/3 cup white sugar
4 tablespoons melted butter
1 teaspoon cinnamon

Instructions

Preheat your oven to 350 degrees Fahrenheit (175° C).
Wash 8-10 medium plums and chop them into bite sized pieces or slices (you'll need about 2 cups of chopped or sliced plums to cover the cake). Add the plums and the teaspoon of cinnamon to a bowl and mix well. Set it aside while you prepare the cake batter.
In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly. Set this mixture aside.
Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale color (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients. (Feel free to use a hand mixer if you prefer.)
Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
Add the milk and yogurt and beat in these ingredients on low speed until they're combined.
To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
Grease an 8 inch springform pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
Spread the plums over the top of the batter.
Sprinkle the streusel mixture over the cake and the plums, making sure to spread it as evenly as possible and into all the corners.
Bake the cake at 350 degrees Fahrenheit (175° C) for 55-65 minutes. When it's finished baking the topping will be slightly browned on top, the fruit will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
Let the cake cool for at least 25 minutes before slicing.

Notes

If your plums are not completely ripe, feel free to add 1-2 tablespoons of sugar along with the cinnamon before you let the plums rest.

Nutrition