Easy Greek Yogurt Plum Cake (Moist & Fluffy)
This Greek yogurt plum cake is one of my favorite cakes to bake at the end of summer. It’s incredibly moist, soft, and fluffy, with juicy pieces of fresh plums in every bite.
Greek yogurt gives the cake a tender crumb while melted butter adds a rich flavor. The plums become sweet and jammy as they bake, making every slice perfectly balanced between sweet and slightly tart.
Whether you’re baking it for breakfast, an afternoon coffee, or dessert, this easy plum cake is one of those recipes you’ll want to make every plum season.
If you enjoy baking with Greek yogurt, be sure to try my Lemon Yogurt Cake with Blueberries. It’s another soft and fluffy cake made with yogurt, but with bright citrus flavor and juicy blueberries.
Why You’ll Love This Recipe
- incredibly moist and fluffy
- packed with fresh juicy plums
- easy to make with simple ingredients
- perfect for plum season
- delicious with coffee or tea
- stays soft for several days
- great for breakfast or dessert
- made with Greek yogurt
Looking for another light dessert? My Healthy High-Protein Cottage Cheese Dessert with Berries is creamy, refreshing, and perfect when you want something sweet that’s easy to make.
Ingredients You’ll Need
- all-purpose flour
- Greek yogurt
- fresh plums
- sugar
- butter
- eggs
- baking powder
- salt
- vanilla
How to Make Greek Yogurt Plum Cake
First, preheat the oven to 180°C (350°F). Grease a tall springform pan with butter and dust it lightly with flour or semolina.
In a large bowl, whisk together the eggs, sugar, and melted butter until smooth.
Next, stir in the Greek yogurt.
Add the flour, baking powder, salt, and vanilla. Mix just until you have a smooth batter. Avoid overmixing.
Meanwhile, cut the fresh plums into large cubes. Toss them with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake.
Gently fold the plums into the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, the cake may need up to 50 minutes.
Allow the cake to cool in the pan before removing the springform ring.
Finally, dust the cooled cake with powdered sugar before serving.
Tips for the Best Greek Yogurt Plum Cake
- Don’t overmix the batter or the cake may become dense.
- Let the cake cool completely before removing the pan.
- Finish with powdered sugar just before serving.
Choosing the Best Plums
The best plum cake starts with the right fruit.
Choose plums that are ripe but still slightly firm. Very soft plums release more juice during baking, which can make the cake too wet.
Both red and purple plums work beautifully. Red plums are usually sweeter, while darker varieties add a pleasant tang that balances the buttery cake.
Tip: Toss the diced plums with 1 tablespoon of flour before folding them into the batter. This helps keep the fruit evenly distributed instead of sinking to the bottom.
Variations and Add-Ins
Try one of these delicious variations:
- add a little ground cinnamon
- sprinkle sliced almonds on top
- add lemon zest to the batter
- use peaches or apricots instead of plums
- serve with whipped cream or vanilla ice cream
- enjoy with Greek yogurt for breakfast
If you love fruity homemade desserts, you’ll also enjoy my Berry Roll Cake with Cottage Cheese Cream. It’s filled with fresh berries and a light, creamy filling that’s perfect for summer celebrations.
FAQ
Can I use frozen plums?
Yes. Thaw and drain them well before adding them to the batter.
What kind of yogurt works best?
Full-fat Greek yogurt gives the cake the richest flavor and the softest texture.
Can I make this cake ahead of time?
Yes. In fact, this yogurt plum cake tastes even better the next day after the flavors have had time to develop.
How do I store plum cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.
Can I freeze this cake?
Absolutely. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
For special occasions, don’t miss my Condensed Milk Cocoa Layer Cake. It’s a rich and elegant homemade cake that’s perfect for birthdays, holidays, or whenever you’re craving a classic layered dessert.
Easy Greek Yogurt Plum Cake (Moist & Fluffy)
Ingredients
- 240 g all-purpose flour plus 1 tablespoon for coating the plums
- 250 ml plain Greek yogurt
- 7 –8 small fresh plums pitted and cut into large cubes
- 120 g granulated sugar about 10 level tablespoons
- 100 g unsalted butter melted and slightly cooled
- 2 large eggs
- 10 g baking powder
- 1 pinch salt
- Vanilla extract or vanillin to taste
- Butter for greasing the pan
- Flour or semolina for dusting the pan
- Powdered sugar for serving
Instructions
- Preheat the oven to 180°C (350°F) without convection. Grease a tall round springform pan with butter, then dust it with flour or semolina.
- In a large bowl, whisk the eggs with the sugar. Add the melted butter and mix until smooth.
- Add the Greek yogurt and stir until fully combined.
- Add the flour, baking powder, salt, and vanilla. Mix just until the batter is smooth. Do not overmix.
- Place the diced plums in a separate bowl and toss them with 1 tablespoon of flour.
- Gently fold the floured plums into the cake batter until evenly distributed.
- Transfer the batter to the prepared springform pan and smooth the top.
- Bake for 40–45 minutes, or until a wooden skewer inserted into the center comes out clean. Depending on your oven and the depth of the pan, the cake may need up to 50 minutes.
- Let the cake cool in the pan before carefully removing the springform ring.
- Once completely cooled, dust the Greek yogurt plum cake with powdered sugar and serve.
Notes
Cut the plums into fairly large pieces so they keep some texture after baking.
Coating the fruit with flour helps distribute the plum pieces throughout the cake.
Do not remove the springform ring while the cake is hot, as the soft cake may break.
Check the center with a wooden skewer because baking time can vary depending on the pan and oven.
Let the melted butter cool slightly before mixing it with the eggs.
