FROM LOUISE’S RECIPE NOTEBOOK

Greek Yogurt Plum Cake

Slice of moist Greek yogurt plum cake with fresh plums

This easy Greek yogurt plum cake is moist, fluffy, and filled with fresh plums. Made with simple ingredients, it is a delicious summer cake for dessert or an afternoon coffee break.

Prep
15 min
Cook
45 min
Total
60 min
Servings
8

Ingredients

Instructions

  1. 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.

  2. In a large bowl, whisk the eggs with the sugar. Add the melted butter and mix until smooth.

  3. Add the Greek yogurt and stir until fully combined.

  4. Add the flour, baking powder, salt, and vanilla. Mix just until the batter is smooth. Do not overmix.

  5. Place the diced plums in a separate bowl and toss them with 1 tablespoon of flour.

  6. Gently fold the floured plums into the cake batter until evenly distributed.

  7. Transfer the batter to the prepared springform pan and smooth the top.

  8. 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.

  9. Let the cake cool in the pan before carefully removing the springform ring.

  10. Once completely cooled, dust the Greek yogurt plum cake with powdered sugar and serve.

Notes

Use ripe but still firm plums. Very soft plums may release too much juice into the batter.
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.