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