Easy Greek Yogurt Plum Cake (Moist & Fluffy)
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.
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
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.
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.