Yogurt Plum Cake - Cozy Cravings

Ingredients

3 plums sliced into 8 pieces each
½ cup canola oil
1 cup full fat plain greek yogurt
1 cup granulated sugar
2 large eggs
1.5 teaspoon vanilla extract
½ teaspoon cardamom
2 cups all purpose flour
1 ½ teaspoon baking powder
1 teaspoon kosher salt

US Customary - Metric

Instructions

Preheat your oven to 350°F.
In a large mixing bowl, whisk together the oil, yogurt, sugar, eggs, and vanilla.
To the bowl, add the cardamom, flour, baking powder, and salt. Gently mix or fold together until just combined. It’s okay if there are some smaller lumps.
Pour the cake batter into a prepared baking pan (lined with parchment paper, sprayed or buttered as needed). Use a rubber spatula to spread the batter into an even layer. Place the sliced plums in a circular pattern on top of the cake.
Pop the cake into a preheated oven and bake for 50 minutes until golden brown and a toothpick comes out dry with only a few crumbles.

Video

Notes

Measuring ingredients: Measure dry ingredients for baking using a scale!! If you don’t have one, use the spoon and level method. Do not scoop your flour, you’ll get too much flour and it’ll be a dry cake.
Use an oven thermometer: ovens are wildly unreliable in their temperature, and it's important to be as accurate as possible with baking. I recommend getting or using an over thermometer so you can ensure it's at the right temperature.
To quickly get your eggs to room temperature: Fill a cup with room temperature/slightly warm water and submerge the eggs for 15 minutes. The chill on the eggs should be gone after this, and then you're good to go.
The easiest way to slice a plum:
- Slice inward with a pairing knife vertically until you hit the pit, then rotate the plum so the knife fully slices around the pit
- Twist the plum open and pull the pit out
- Cut the halves into 4 equal slices (so you’ll end up with 8 slices per plum)
Cake pan type and size: I like to use a 9” round springform pan so there is plenty of surface area for plums and I can just pop the sides off and not have to worry about flipping the cake over to get it out of the pan.
- You can use an 8” round pan, just bake for a little longer. You can also use a square pan, either 8" or 9".
Lining a cake pan: I like to lightly spray the pan, and then line it with parchment paper higher up than the sides so you can pull it out.
Coarse sugar: An optional step is to sprinkle a bit of coarse raw sugar (such as turbinado or demerara) on top before baking. This will give the cake an almost crust-like texture on top. It’s amazing.

Nutrition Estimate

Course: Dessert

Cuisine: American

Keyword: cake, Plums, yogurt cake

Author: Haley