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.
Easy cakes like this Yogurt Plum Cake are absolutely a staple in my kitchen. We entertain almost every week and cakes like this, like my Apple Caramel Streusel Cake and my Cherry Almond Coffee Cake, are on repeat in our house. They’re my husband’s favourite kind of cake – not too sweet, made with fresh fruit, and that deliciously crispy streusel topping!
Ingredients for Yogurt Plum Cake
- fresh plums
- ground cinnamon
- unsalted butter
- granulated sugar
- vanilla extract
- all purpose flour
- baking powder
How to Make Yogurt Plum Cake
Time needed: 1 hour and 15 minutes.
Follow these steps to make the perfect cake every time!
- Start with fresh ripe plums.
Fresh ripe plums are the star of the show when it comes to this cake. Toss them with cinnamon for extra flavour. Slice the fruit so it’s ready to go once the cake batter is made.
- Make the topping first.
Make the crumble topping by combining flour, sugar, cinnamon and melted butter and set aside.
- Cream the butter and sugar.
Mix the butter and sugar with a hand mixer or stand mixer until it is light and fluffy.
- Add yogurt for moisture.
The yogurt in this recipe is the key to making this cake nice and moist! Substitute for sour cream, if desired.
- Add the milk and dry ingredients alternatively.
Add the milk and yogurt mixture alternatively with the flour, mixing constantly on low speed.
- Don’t over-mix!
Once the flour is completely incorporated, stop mixing.
- Bake immediately.
Spread the batter in the bottom of the prepared pan, top with the plums and then the streusel topping and bake immediately.
- Enjoy the day it’s made.
This cake is best enjoyed the day it’s made while the streusel topping is the perfect texture.
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Yes, but frozen plums will release a lot of water. To use frozen plums, thaw them first and drain any excess liquid before using.
This cake is best enjoyed the day it’s made but if you need to make it ahead of time store it at room temperature in an airtight container, and then let sit uncovered for about 1-2 hours before serving.
This cake is best enjoyed fresh but if you need to freeze it, freeze in an airtight container and defrost uncovered at room temperature until thawed completely. To help keep the topping from becoming soggy, simply reheat for a few minutes in the oven at 300 degrees Fahrenheit right before serving.
I hope you love this easy cake recipe as much as we do! Let me know in the comments below, what’s your favourite fall or winter cake? I’d love to know!
Looking for more recipes like this? You’ll LOVE these:
- Rhubarb Streusel Cake
- Best Ever Blueberry Ricotta Coffee Cake
- Apple Crumble Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
- Strawberry Rhubarb Skillet Cobbler
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Yogurt Plum Cake
- 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
- 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.