There’s something about late summer that makes me reach for stone fruits. The sun’s still warm, but the evenings feel softer. That’s when I bake this Yogurt Plum Cake. Light, moist, and just sweet enough — it’s the kind of cake you’d want with your afternoon coffee or after a simple dinner on the porch.
This Yogurt Plum Cake comes together in one bowl with simple ingredients, and it never fails to impress. Greek yogurt makes it tender and rich. Plums melt into the batter, creating juicy pockets of flavor. Whether you’re baking for guests or just yourself, this is a recipe you’ll want on repeat.
Table of Contents
Why You’ll Love This Yogurt Plum Cake
First, it’s easy. You only need one bowl and a whisk — no mixer required.
Second, the texture. Greek yogurt gives it a creamy crumb that stays soft for days.
It’s also flexible. You can use red or black plums, even mix them.
And the flavor? A perfect balance of sweet fruit and tangy yogurt.
I like serving it as a cozy dessert, but it’s also lovely for brunch or tea time.
Ingredients Notes & Substitutions
Greek Yogurt: Go for full-fat. It gives the cake its signature moistness. Avoid low-fat or fat-free — they just don’t do the same job.
Plums: Slightly under-ripe ones work best. They hold their shape and won’t make the top soggy. You can use black plums, red plums, Italian prune plums, or even tart damsons if you like a tangy kick.
Oil: Sunflower or mild olive oil both work. I usually go for sunflower when I want a clean flavor.
Zest & Vanilla: Lemon zest adds brightness, and vanilla gives warmth. You can also use orange zest or add a pinch of cinnamon or ginger for a cozier twist.
Flour: All-purpose is perfect. If you’re gluten-free, a 1:1 GF blend works well too.
Want a loaf version? You can totally bake this in a standard 8×4 inch tin. Just increase the bake time to about 55–60 minutes.
Step-by-Step: How to Make Yogurt Plum Cake
1. Preheat and prep.
Set your oven to 180°C fan (or 200°C/392°F regular). Line an 8-inch springform pan with parchment.
2. Slice your plums.
Wash and dry them, then remove the stones. Slice into halves, quarters, or smaller, depending on size.
3. Whisk the wet ingredients.
In a large bowl, whisk the eggs until frothy. Add yogurt, sugar, oil, lemon zest, and vanilla. Whisk again until smooth.
4. Fold in the dry ingredients.
Sift in the flour and baking powder. Stir gently just until combined. A few lumps are okay — don’t overmix.
5. Pour and top.
Pour the batter into the pan. Arrange plum slices on top, slightly pressing them in.
6. Bake.
Bake for 35–40 minutes. If it browns too fast, cover loosely with foil. It’s done when a toothpick comes out clean.
7. Cool.
Let it rest in the pan for 5–10 minutes, then move to a rack to cool completely.
Recipe Tips for Best Results
- Don’t overmix the batter. A few small lumps are fine.
- Use firm plums to avoid sogginess.
- If the cake is browning too fast, loosely tent with foil halfway through.
- This cake freezes well. Just wrap it tightly once cooled.
Serving Suggestions
You can enjoy this cake plain — it’s lovely as is.
Or try it with a dollop of Greek yogurt and a drizzle of honey.
Vanilla ice cream, softly whipped cream, or custard are also great pairings.
A sprinkle of flaked almonds adds crunch if you like a bit of texture.
Storage & Freezing
Store the cooled cake in an airtight container at room temperature for up to 3 days.
To freeze, wrap slices individually or the whole cake in plastic wrap, then foil. It keeps well for up to 2 months.
To reheat, let it come to room temperature or warm briefly in the oven.
Variations
Loaf Cake: Bake in an 8×4 inch loaf pan for 55–60 minutes.
Seasonal Twist: Add cinnamon or ginger for fall flavor. Swap lemon zest for orange.
Fruit Swap: Try apricots, nectarines, or peaches.
Visual Wow: Mix red and yellow plums for a colorful top.
For more fruit-forward bakes, check out Peach Cobbler Pound Cake with a Buttery Glaze, or this Easy Italian Apple Cake (Torta di Mele).
FAQ
Can I use frozen plums?
Yes, but make sure to thaw and pat them dry. Too much moisture will affect the cake’s texture.
Why use Greek yogurt instead of regular?
Greek yogurt is thicker and richer. It adds creaminess and helps the cake stay moist without becoming heavy.
Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend. No other changes needed.
Yogurt Plum Cake Recipe (Recipe Card)
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Yogurt Plum Cake | Easy, Moist & Stunning Dessert
- Total Time: 50 minutes
- Yield: 12 pieces 1x
Description
This Yogurt Plum Cake is light, moist, and full of juicy summer fruit. Made with full-fat Greek yogurt and fresh plums, it’s perfect for dessert, tea time, or even brunch.
Ingredients
240g (8.5 oz) plums (approx. 3 large), weight with stones
3 large eggs
250g (1 cup) plain Greek yogurt (full fat, unsweetened)
170g (¾ cup) granulated white sugar
120ml (½ cup) neutral oil (e.g. sunflower) or mild olive oil
Zest of 1 lemon
1 tsp vanilla essence or vanilla bean paste
225g (1¾ cup) plain (all-purpose) flour
2 tsp baking powder
Instructions
1. Preheat oven to 180°C fan / 200°C / 356°F convection / 392°F.
2. Line a 20cm (8-inch) round springform cake tin with baking paper.
3. Wash, dry, pit and slice plums (halves, quarters, sixths, or eighths depending on size).
4. In a large bowl, whisk eggs until fluffy.
5. Add yogurt, sugar, oil, lemon zest, and vanilla. Beat to combine.
6. Sift in flour and baking powder. Mix until just combined (lumps are okay).
7. Pour batter into prepared tin and arrange plums on top.
8. Bake for 35–40 minutes, until a skewer comes out clean. Cover with foil if browning too quickly.
9. Cool in tin for 5–10 minutes, then transfer to wire rack to cool fully.
10. Store in an airtight container.
Notes
Use slightly under-ripe, firm plums to avoid soggy topping.
Works with various plum types: black, red, Italian prune, or sour damsons.
Full-fat Greek yogurt is essential for moisture and flavor. Avoid fat-free.
Batter may appear lumpy – do not overmix.
For color contrast, use red and yellow fleshed plums (e.g., Queen Garnet).
Can substitute lemon zest with orange or add cinnamon/ginger for autumn flavor.
To make a loaf version: Use 21x11x7cm (8x4x3 inch) tin; bake for 55–60 minutes.
Store at room temp for up to 3 days or freeze up to 2 months (wrap well).
Serve plain, or with Greek yogurt and honey, vanilla ice cream, cream, custard, or flaked almonds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 164
- Sugar: 17g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 42mg
More Such Recipes
You might also love this Easy Cinnamon Apple Cake Recipe — simple, spiced, and perfect for fall.
Or try Salted Caramel Apple Bars for something chewy and sweet.
Final Thoughts
This Yogurt Plum Cake is everything I want in a late summer bake — moist, fruity, not too fussy. It’s great for gatherings, afternoon coffee, or just a quiet moment to yourself.
If you bake it, I’d love to hear how it turned out! Feel free to share a photo or leave a comment on Pinterest or Facebook. Let’s keep the good bakes going.