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Two square slices of crumbly yellow plum yoghurt cake with a layer of red fruit jam in the middle, stacked on top of each other, with more pieces in the background.

Yogurt Plum Cake

Elien Lewis
This yogurt plum cake is tender and moist, topped with juicy plum slices and a light streusel. It comes together easily without a mixer.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 16
Calories 210 kcal

Ingredients
 
 

Streusel

  • 45 g butter salted or unsalted, cold and cubed
  • 63 g all-purpose flour
  • 63 g granulated sugar

Cake

  • 4-5 fresh plums
  • 250 g all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 200 g granulated sugar
  • 85 g butter salted or unsalted, melted and cooled slightly
  • 28 g neutral vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla paste or extract
  • 1/4 tsp almond extract optional
  • 120 g plain full-fat yogurt room temperature
  • 60 g milk room temperature

Instructions
 

  • Make the streusel: combine the flour and sugar in a small bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles fine, sandy crumbs with a few small clumps. Refrigerate while you prepare the batter. 45 g butter, 63 g all-purpose flour, 63 g granulated sugar
  • Preheat the oven to 350°F / 180°C. Grease and line an 8-inch square cake pan with parchment paper.
  • Halve the plums and remove the stones. Slice into ¼-inch slices and set aside. 4-5 fresh plums
  • Combine the flour, baking powder, and salt in a small bowl and set aside. 250 g all-purpose flour, 2½ tsp baking powder, ½ tsp salt
  • Add the melted butter, oil, sugar, eggs, yogurt, milk, vanilla, and almond extract (if using) to a large bowl. Whisk well to combine. 200 g granulated sugar, 85 g butter, 28 g neutral vegetable oil, 2 large eggs, 1 tsp vanilla paste, 1/4 tsp almond extract, 120 g plain full-fat yogurt, 60 g milk
  • Fold the dry ingredients into the wet ingredients until just combined. A few small lumps are fine, don't over-mix.
  • Pour the batter into the prepared pan and spread evenly with an offset spatula.
  • Fan the plum slices across the top of the batter in overlapping rows.
  • Scatter the cold streusel lightly and evenly over the plums.
  • Bake for 45-55 minutes until golden and a skewer inserted into the centre of the cake between the plum slices comes out clean with a few moist crumbs. If the streusel is browning too quickly, tent loosely with foil and continue baking.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with icing sugar before serving if you like.

Notes

Both US customary and metric measurements are provided. Use the toggle to switch between the two.
The yogurt can be substituted with full-fat sour cream or buttermilk. Plums can be swapped for other stone fruit such as nectarines, peaches, or apricots, or replaced with berries. Test the skewer between the plum slices rather than directly beneath them. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 205mgPotassium: 50mgFiber: 1gSugar: 17gVitamin A: 251IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
Keyword Plum cake, Yogurt
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