This homemade French Yogurt Cake (with plums!) is dense and moist with a tender crumb. It has tangy flavors from full-fat yogurt and a gorgeous plum topping which is optional. It's an easy late-summer cake to use up any leftover stonefruit. Perfect for brunch or afternoon tea.
When plums and cake collide! 👆🏼 🌈 ❤️
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GREEK YOGURT CAKE
Late-summer days call for the sweet juiciness of plums and cake. Besides my vegan vanilla tray bake, this is one of my favorite cake recipes. This cake is delicious on its own and you don't necessarily need to add plums, you can add your favorite stone fruit like apricots or simply level out the fruit but please don't leave out a generous serving of whipped cream, vanilla ice cream, or a dollop of Greek yogurt on the side! 😉
DESSERT RECIPES TO TRY NEXT TIME
WHY USE YOGURT IN A CAKE?
Yogurt adds moisture to the cake batter, resulting in a denser but more tender crumb.
This helps prevent the cake from drying out during baking and keeps it moist and delicious.
If you are looking for a vegan cake recipe, look at my Lotus Cake.
❤️ WHY I LOVE THIS RECIPE
No butter: The oil adds moisture and richness to the cake, ensuring a tender crumb that melts in your mouth.
One-Bowl: = Easy cleanup!
Spare Fruit: It's great to use up any spare plums that you have in your fruit bowl.
Kid Approved: Kids love this recipe; adding fruit is a win-win!
INGREDIENTS NEEDED
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
FULL-FAT GREEK YOGURT:
You can use plain yogurt or flavored yogurt if you like.
WHITE GRANULATED SUGAR:
Regular white table sugar.
EGGS:
Fresh eggs
ALL-PURPOSE FLOUR:
BAKING POWDER:
This helps the cake to rise.
SALT:
This adds a little more flavor.
OIL:
Canola oil or light olive oil. I prefer light olive oil.
PLUMS:
Fresh is best, thinly sliced.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat your oven to 350°F (175°C). Grease your 8-inch round cake pan lightly, ensuring every nook and cranny is coated to prevent sticking. Line the bottom of the pan with parchment paper.
Whisk together the Greek yogurt, sugar, and eggs in a mixing bowl until they form a smooth and creamy mixture.
Add the eggs, one at a time, whisking well after each addition. This ensures that the eggs are fully incorporated, contributing to our cake's airy and fluffy texture.
Sift in the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this could result in a dense cake.
Gradually pour in the canola oil or light olive oil, whisking gently as you go. Keep stirring until the mixture combines (when you pour in the oil, it looks like it is separating, like a science project gone wrong- don't panic! Keep stirring until all of the ingredients are combined).
Once your batter is smooth and well combined, pour it into the prepared cake pan, spreading it out evenly with a spatula.
Arrange the thinly sliced plums on top of the batter in a decorative pattern. Feel free to get creative here – you can lay them out in circles or scatter them randomly for a rustic charm.
Pop your cake into the preheated oven and let it bake for about 30 -40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking apart.
Serve slices of this Yogurt Plum Cake with a dollop of whipped cream or a scoop of vanilla ice cream and a dusting of icing sugar for extra indulgence.
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Choose the Right Yogurt:
Opt for full-fat Greek yogurt or plain yogurt for the best results. These varieties are thick and creamy, providing moisture to the cake.
Room Temperature Ingredients:
Ensure your eggs and yogurt are at room temperature before baking. Room-temperature ingredients are incorporated more evenly into the batter, resulting in a smoother texture.
Slicing Plums: When slicing the plums for the cake, aim for thin slices to ensure they cook evenly and create a beautiful presentation on top of the cake.
Prep Your Pan: Properly grease and flour your cake pan to prevent the cake from sticking. You can also line the bottom of the pan with parchment paper for added insurance.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough cake.
Check for Doneness: All ovens are different so it is best to insert a toothpick into the center of the cake to check for doneness. The cake is ready if it comes out clean or with a few moist crumbs clinging to it. Don't overbake the cake.
❓FAQS
While you can technically use non-fat or low-fat yogurt, the cake may not be as moist or flavorful. Full-fat yogurt provides richness and moisture to the cake, so it's recommended for the best results.
You can absolutely experiment with different fruits such as peaches, apricots, or berries. If you love fruit in desserts, I think you will love my apple crumble recipe.
Slice the plums thinly to prevent them from sinking. This cake batter is thick so the plums should not sink.
If you use a different-sized cake pan, the baking time may need to be adjusted accordingly. Keep an eye on the cake and use the toothpick test to determine doneness.
MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
You can make the cake ahead of time. Store it in an airtight container at room temperature for up to a few days. Alternatively, you can freeze the cake for longer storage.
STORAGE:
Cool Completely: Allow the cake to cool completely to room temperature before storing. This helps prevent condensation, which can make the cake soggy.
Airtight Container: Transfer the cooled cake to an airtight container. Ensure that the container is large enough to accommodate the cake without squishing it.
Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources.
Freezing: For longer-term storage, you can freeze the cake. Wrap individual slices or the entire cake in plastic wrap, followed by aluminum foil or a freezer-safe container. Label the container with the date to keep track of its freshness.
Thawing: When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing process helps preserve the cake's texture and flavor.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
FRENCH YOGURT CAKE (WITH PLUMS!)
- Total Time: 10 min Prep Time + 35 min Bake Time = 45 min Total Time
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
This homemade French Yogurt Cake (with plums!) is dense and moist with a tender crumb. It has tangy flavors from full-fat yogurt and a gorgeous plum topping which is optional. It's an easy late-summer cake to use up any leftover stonefruit. Perfect for brunch or afternoon tea.
Ingredients
½ cup full fat-Greek yogurt or plain yogurt
1 cup white granulated sugar
3 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup canola oil or light olive oil
5-6 plums thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease your 8-inch round cake pan lightly, ensuring every nook and cranny is coated to prevent sticking. Line the bottom of the pan with parchment paper.
- Whisk together the Greek yogurt, sugar, and eggs in a mixing bowl until they form a smooth and creamy mixture. Make sure you add the eggs, one at a time, whisking well after each addition. This ensures that the eggs are fully incorporated, contributing to our cake's airy and fluffy texture.
- Sift in the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this could result in a dense cake.
- Gradually pour in the canola oil or light olive oil, whisking gently as you go. Keep stirring until the mixture combines (when you pour in the oil, it looks like it is separating, like a science project gone wrong- don't panic! Keep stirring until all of the ingredients are combined).
- Once your batter is smooth and well combined, pour it into the prepared cake pan, spreading it out evenly with a spatula.
- Arrange the thinly sliced plums on top of the batter in a decorative pattern. Feel free to get creative here – you can lay them out in circles or scatter them randomly for a rustic charm.
- Pop your cake into the preheated oven and let it bake for about 30 -40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked to golden perfection, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking apart.
- Serve slices of this Yogurt Cake with a dollop of whipped cream or a scoop of vanilla ice cream and a dusting of icing sugar for extra indulgence.
-
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Choose the right yogurt: Opt for full-fat Greek yogurt or plain yogurt for the best results. These varieties are thick and creamy, providing moisture to the cake.
Slicing Plums: When slicing the plums for the cake, aim for thin slices to ensure they cook evenly and create a beautiful presentation on top of the cake.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough cake.
Check for Doneness: All ovens are different so it is best to insert a toothpick into the center of the cake to check for doneness. The cake is ready if it comes out clean or with a few moist crumbs clinging to it. Don't overbake the cake.
- Prep Time: 10
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: French
Nikki says
Let me know if you have any questions. Nikki
Dan says
Tastes amazing!