What is the texture of yogurt cakes?

Yogurt cakes have a pleasantly light and fluffy texture similar to a sponge cake.

Can I use regular yogurt instead of Greek yogurt?

Yes, both regular and Greek yogurt work well in this recipe. You can even use sour cream or creme fraiche. Avoid using any of these products if they are flavored.

What other fruit goes well on a yogurt cake?

Besides the traditional fruit topping of plums, you can use peaches, nectarines, apricots, blueberries, or even apples.

Can I make yogurt cake without eggs?

Technically, you can make a yogurt cake without any eggs. Our original version of this recipe from my wife's Polish grandmother used no eggs. However, it will have a drier, less tender texture.

How do I keep fruit from sinking in yogurt cake?

The batter should be thick enough to hold thinly sliced fruit. If the fruit is sinking, try cutting your fruit into thinner slices.

A Light, Fruity Plum Cake That’s Perfect for Breakfast or Dessert

Description

This light and fruity Yogurt Plum Cake is one of the easiest yet most delicious cakes you'll ever make. Inspired by a traditional Polish yogurt cake passed down from my wife's grandmother, this simple and rustic dessert is tender and moist, with just the right touch of sweetness. It's the perfect cake for summer when plums are at their peak, but works beautifully with other seasonal fruits too.

Ingredients

Units Scale

1/2 cup (108 grams) granulated sugar, divided
1 large egg
1/2 cup plain Greek yogurt (or regular yogurt)
1/4 cup light oil, such as olive or vegetable oil
1 tsp. baking powder
1/4 tsp. table salt
1 cup (160 grams) all-purpose flour
2 medium (226 grans/8-ounces total) ripe plums, red, black or Italian

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Instructions

Preheat oven to 350F. Liberally spray an 8-inch cake pan with cooking spray. Add a round piece of parchment and spray again with cooking spray.
Transfer 1 tablespoon of the sugar to a small bowl and add the remaining to a large mixing bowl or the base of stand mixer. Add the egg to the large mixing bowl and whisk until smooth and slightly pale, 1-2 minutes, or use the paddle attachment to beat on medium until smooth and slightly pale, 1-2 minutes. Add the yogurt and whisk well to combine or beat another 1-2 minutes. Slowly drizzle in oil while continuing to whisk. Add the baking powder and table salt and whisk until incorporated.
Add half the flour and whisk until just combined. Add the remaining flour and continue mixing until no dry streaks remain (switch to a rubber spatula if the mixture gets too thick). Transfer the batter to the prepared cake pan and smooth the top with an offset spatula or spoon.
Cut plums in half and remove pit. Cut each half into slices about 1/4-inch thick. Place the plums on top of the cake in a decorative design. It's okay if the plums overlap slightly. Sprinkle the entire cake with the reserved 1 tablespoon sugar, ensuring the plums and exposed batter are coated in sugar. Transfer to the oven and bake until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Cool on a wire rack at room temperature for 15 minutes then carefully remove cake from pan and cool on wire rack. Serve cake slightly warm or room temperature.

Notes

Store leftovers in an airtight container on the counter for up to 3 days or in the refrigerator up to 5 days.
You can swap in sour cream or creme fraiche for the yogurt.
While plums taste best, try using peaches, apricots, nectarines, blueberries, or even apples.
You can add a teaspoon each of vanilla extract and lemon zest to make this more similar to French or Italian style yogurt cakes.
You can easily double this recipe! Simply double all of the ingredients and bake in a 9- by 13-inch casserole dish. Check for doneness using a toothpick.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: baking
Cuisine: Polish/American