Butter-Free Quick Plum Yogurt Cake

A quick plum yogurt cake without butter is the perfect treat for a day when you’re craving something sweet yet light. This simple cake relies on the natural sweetness of ripe plums and creamy yogurt for moisture and flavor. It’s a delightful way to celebrate seasonal fruits and can be enjoyed as a dessert or even a breakfast option. Plus, this recipe is relatively low in fat, making it a more suitable choice for those looking to indulge without the guilt.

Why This Recipe Is Helpful

• Quick to prepare, making it ideal for busy weekdays or weekend brunches.
• Uses ingredients you likely have on hand, reducing the need for a grocery run.
• The yogurt adds a nice tang and keeps the cake moist without needing butter.

Best For

This recipe is excellent for fruit lovers, particularly those who enjoy baking light and fruity cakes. It’s also a nice option for families looking for a dessert that feels a bit wholesome.

Be Careful If

Consider that this cake contains sugar; those monitoring sugar intake should enjoy it in moderation.

Ingredients

• 500 g plums, pitted and halved
• 250 g natural yogurt
• 3 eggs
• 220 g all-purpose flour
• 90 g sugar or 3 tablespoons honey
• 1 packet (about 16 g) baking powder
• 1 teaspoon cinnamon

Ingredient Notes

• Use ripe plums for the best flavor; they should yield slightly when pressed.
• Yogurt can be substituted with a dairy-free alternative if desired.
• For lower sugar, you may reduce the amount or skip the added sugar altogether.

Kitchen Tools Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking pan (approx. 9-inch or 23 cm round)
• Spatula

Step-by-Step Instructions

1. Preheat your oven to 175 °C (350 °F) and grease the baking pan.
2. In a mixing bowl, whisk the eggs and sugar (or honey) until frothy and well combined.
3. Stir in the natural yogurt until smooth.
4. In a separate bowl, mix the flour, baking powder, and cinnamon. Gradually fold this dry mixture into the wet ingredients until just combined; do not overmix.
5. Pour the batter into the greased baking pan, smoothing the top with a spatula.
6. Arrange the halved plums on top of the batter, cut side up.
7. Bake for about 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Pro Tips

• Ensure your plums are evenly spaced on top; this helps distribute moisture and flavor.
• Be careful not to overmix the batter to keep the cake light and fluffy.
• Keep an eye on the cake towards the end of baking; ovens vary.

Lighter Swaps

You can reduce sugar by using less honey, but the original version works best for flavor balance and texture.

Common Mistakes

• Not properly greasing the pan, which can lead to sticking.
• Overbaking can result in a dry cake, so check for doneness a few minutes early.

Serving Suggestions

Serve the cake warm with a dollop of yogurt on the side or pair it with a cup of tea for a lovely afternoon snack.

Storage Instructions

Keep leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating Tips

Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.

Nutrition Estimate

Calories: 180
Protein: 4 g
Carbs: 28 g
Fat: 5 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 8
Cuisine: Various
Course: Dessert
Calories: 180

Frequently Asked Questions

Can I use other fruits instead of plums?
Yes, this recipe works well with apples, pears, or cherries.

Is this cake suitable for breakfast?
Absolutely! It’s light enough to enjoy as a breakfast treat.

How can I make this cake gluten-free?
You can substitute regular flour with a gluten-free blend, ensuring the baking powder is also gluten-free.

This quick plum yogurt cake is definitely worth trying for a deliciously simple dessert or snack option that celebrates seasonal fruits!

Print Recipe

Plum Yogurt Cake

A quick and light dessert cake made with ripe plums and yogurt, perfect for celebrating seasonal fruits.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: Various

Keyword: light dessert, Plum Cake, Quick Recipe, Seasonal Fruits, Yogurt Cake

Servings: 8 servings

Calories: 180kcal

Ingredients

Main Ingredients

• 500 g plums, pitted and halved Use ripe plums for the best flavor; they should yield slightly when pressed.
• 250 g natural yogurt Can be substituted with a dairy-free alternative if desired.
• 3 pcs eggs
• 220 g all-purpose flour
• 90 g sugar or 3 tablespoons honey For lower sugar, you may reduce or skip the added sugar altogether.
• 16 g baking powder One packet.
• 1 teaspoon cinnamon

Instructions

Preparation

• Preheat your oven to 175 °C (350 °F) and grease the baking pan.
• In a mixing bowl, whisk the eggs and sugar (or honey) until frothy and well combined.
• Stir in the natural yogurt until smooth.
• In a separate bowl, mix the flour, baking powder, and cinnamon. Gradually fold this dry mixture into the wet ingredients until just combined; do not overmix.
• Pour the batter into the greased baking pan, smoothing the top with a spatula.
• Arrange the halved plums on top of the batter, cut side up.
• Bake for about 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Notes

Serve warm with a dollop of yogurt on the side or pair with tea. Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.