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Fresh Plum Cake

This Fresh Plum Cake combines a soft, moist yogurt cake with layers of sweet and juicy fresh plums. It is easy to prepare with simple ingredients and finished with a light dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 188g
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup granulated sugar 133g
  • 2 large eggs
  • 1/2 cup neutral oil 120ml
  • 3/4 cup plain yogurt 180ml
  • 1 tsp vanilla extract
  • 1 1/2 lb fresh plums 700gr
  • 1 tbsp granulated sugar
  • Powdered sugar, for dusting, optional

Equipment

  • 1 10-inch (26 cm) round cake pan
  • 1 Parchment paper
  • 1 Two mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Sharp knife
  • 1 Cooling rack or large serving plate

Method
 

  1. Instructions

    Preheat the oven to 350°F (175°C).
  2. Line the bottom of a 10-inch (26 cm) round cake pan with parchment paper and lightly grease the sides.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Wash the plums, remove the pits, and cut each plum into four pieces. Place them in a bowl, sprinkle with 1 tablespoon of granulated sugar, and gently toss to coat.
  5. In a large mixing bowl, whisk together the eggs, ⅔ cup granulated sugar, oil, yogurt, and vanilla extract until smooth and evenly combined.Add the dry ingredients to the wet ingredients. Mix gently just until the batter is smooth and no dry streaks or large lumps of flour remain. Do not overmix.
  6. In a large mixing bowl, whisk together the eggs, ⅔ cup granulated sugar, oil, yogurt, and vanilla extract until smooth and evenly combined.Add the dry ingredients to the wet ingredients. Mix gently just until the batter is smooth and no dry streaks or large lumps of flour remain. Do not overmix.
  7. Pour half of the batter into the prepared cake pan and spread it into an even layer. Arrange half of the plums over the batter with the skin side facing up.
  8. Pour the remaining batter over the plums and gently spread it evenly. Arrange the remaining plum pieces over the top, again with the skin side facing up.
  9. Bake for 40-50 minutes, or until the top is golden and a toothpick inserted into the center of the cake, away from the fruit, comes out clean or with a few moist crumbs.
  10. Remove the cake from the oven and allow it to cool in the pan for approximately 1 hour.
  11. Carefully loosen the edges, remove the cake from the pan, and transfer it to a large serving plate.
  12. Dust with powdered sugar before slicing and serving.

Notes

  • Choose plums that are ripe but still firm so they hold their shape while baking.
  • Use a neutral-tasting oil, such as vegetable, canola, or sunflower oil.
  • Avoid overmixing the batter after adding the flour, as this can make the cake dense.
  • Oven temperatures vary, so begin checking the cake after 40 minutes.
  • Insert the toothpick into the cake batter rather than directly into a plum, since the fruit will remain moist.
  • Allow the cake to cool before removing it from the pan so the soft crumb and juicy fruit layers have time to set.
  • Add powdered sugar shortly before serving, especially if the cake has been refrigerated or frozen.