This Yogurt Plum Cake is a light, fresh and flavorful dessert that’s easy to prepare. Filled with ripe summer plums, it makes a lovely choice for afternoon tea or a simple dessert after dinner.
Why we love this recipe
Plums are sometimes overlooked, yet they bake beautifully. Their balance of sweet and tart flavors and the way their flesh softens in the oven make them ideal for cakes. Paired with the tender, airy crumb of a yogurt cake, you get a perfectly balanced summer dessert that’s elegant enough for guests and simple enough for everyday baking.
The yogurt keeps the crumb moist and slightly tangy, while the plum slices add bursts of fruity flavor and pretty color on top.
More Plum Desserts:
- Plum Clafoutis
- Plum Upside Down Cake
- Custard and Plum Tart
Ingredients
This cake uses straightforward pantry ingredients (see the recipe card below for exact quantities):
- Plums: Red, yellow or black plums work. Choose fruit that isn’t overly ripe so the slices hold their shape. You’ll need about 3–4 depending on size.
- Eggs: Medium, at room temperature.
- Sugar: Caster or fine granulated sugar.
- Butter: Unsalted, melted and cooled. Neutral oil can be used for a dairy-free option, but butter adds flavor.
- Yogurt: Greek yogurt or plain unsweetened natural yogurt.
- Vanilla: Vanilla paste or extract.
- Dry ingredients: All-purpose/plain flour, baking powder, baking soda and a pinch of fine salt. Sift and mix them together for even distribution.
- Optional: Lemon zest to brighten the flavors; a pinch of cinnamon or ground ginger also works.
How to make Plum Yogurt Cake
Follow these simple steps for a tender, fruity cake:
- Preheat the oven to 180°C / 350°F. Line the bottom of a 22 cm (8.5 in) springform pan with parchment and lightly grease the sides.
- Melt the butter and allow it to cool slightly.
- Wash, pit and thinly slice the plums (about 12–16 slices per plum). Set aside.
- In a large bowl, whisk the eggs and sugar together (add lemon zest if using) with a hand mixer on medium speed for 3–5 minutes until the mixture increases in volume and becomes bubbly. This step helps create a light crumb.
- Slowly mix in the cooled melted butter, yogurt and vanilla until smooth.
- Gently fold in the sifted dry ingredients—flour, baking powder, baking soda and salt—mixing only until just combined. The batter should be relatively thick.
- Pour the batter into the prepared pan and smooth the top. Arrange the plum slices in concentric circles over the batter, starting at the outer edge and working toward the center. Use as many or as few plums as you like.
- Bake for 45–50 minutes, or until a knife or toothpick inserted into the center comes out clean. Cool completely on a wire rack before removing from the pan.
- Optionally dust with icing sugar before serving.
Recipe FAQs
Any variety is fine—red, yellow or black. Pick plums that are slightly firm so they hold their shape when baked and slice cleanly.
Yes. Replace butter with a neutral oil like canola, or use olive oil for a different flavor. Substitute Greek yogurt with an unsweetened, dairy-free plant-based yogurt.
You can, but the cake may not rise as tall. Self-rising flour often lacks baking soda, which reacts with the yogurt’s acidity to help lift the cake. If using self-rising flour, add a bit of baking soda.
Greek yogurt adds moisture, richness and a subtle tang. Its acidity reacts with baking soda to improve rise and texture. For best results use full-fat yogurt rather than low-fat or non-fat varieties.
Tips for Success
- Sift and mix the dry ingredients together before folding them into the wet mixture to ensure even distribution of the leavening agents.
- After aerating the eggs and sugar, mix at low speed to avoid deflating the batter. You can finish folding by hand if preferred.
- Finish with a light dusting of icing sugar or serve slices with vanilla ice cream or whipped cream.
- Swap plums for peaches, nectarines or apricots for a seasonal variation, or mix stone fruits for different colors and flavors.
Storing & Freezing
The cake stays fresh for several days. Store at room temperature for up to 3 days, or refrigerate for up to 5 days (note: refrigeration can dry the crumb slightly). While it can be frozen, the best texture and flavor come from serving it fresh.
More Summer Fruits Recipes
- Peach Tarte Tatin
- Strawberry Upside Down Cake
- Apricot Oat Crumble
- Strawberry Crumble Cake
- Blackberry Upside Down Cake
- Cherry Clafoutis
Made this recipe? Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Yogurt Plum Cake
Ingredients
- 120 g (1/2 cup) unsalted butter, melted
- 3–4 plums
- 3 medium eggs, at room temperature
- 120 g (1/2 cup) caster sugar
- 1 lemon, zested (optional)
- 250 g (1 cup) Greek yogurt or plain natural yogurt
- 1 1/2 tsp vanilla paste or extract
- 225 g (1 1/2 cup) plain / all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of fine table salt
Instructions
- Preheat oven to 180°C / 350°F. Line the bottom of a 22 cm (8.5 in) springform pan with parchment and grease the sides.
- Melt the butter and set aside to cool.
- Wash, pit and thinly slice the plums. Set aside.
- Whisk eggs and sugar (and lemon zest if using) on medium speed for 3–5 minutes until airy and bubbly.
- Mix in the cooled melted butter, yogurt and vanilla until smooth.
- Fold in the sifted flour, baking powder, baking soda and salt until just combined. The batter will be thick.
- Pour the batter into the prepared pan and spread evenly. Arrange plum slices on top in concentric circles.
- Bake for 45–50 minutes, or until a knife inserted in the center comes out clean. Cool completely before removing from the pan.
- Optionally dust with icing sugar before serving.
Notes
- Use 3–4 plums depending on size and how many slices you want on top.
- Whisking eggs and sugar well creates a lighter crumb; stand mixer or hand whisk both work.
- Mix the batter only until combined to avoid deflating it.
- You can layer more plum slices for a denser fruit topping if desired.
Nutrition (per serving)
Easy Yogurt Plum Cake Story