“My Cloud Plumcake with Jam-Filled Center is my favorite answer to the craving for a soft and wholesome cake.
I enclosed a tender fruit core in a light yogurt batter, creating an irresistible contrast that melts in your mouth.
It’s the perfect breakfast: simple to prepare, incredibly fragrant and with a delicious surprise in every slice. Try it and it will become your must-have!”
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: For an 11 x 4.3 in pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 271.96 (Kcal)
- Carbohydrates 44.67 (g) of which sugars 27.50 (g)
- Proteins 5.18 (g)
- Fat 9.32 (g) of which saturated 1.50 (g)of which unsaturated 7.30 (g)
- Fibers 1.04 (g)
- Sodium 64.16 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Cloud Plumcake with Jam-Filled Center
- 3 eggs (large (about 6.3 oz / 180 g))
- cup granulated sugar
- 1 small container (about 1/2 cup) plain yogurt (125 g)
- 2 1/4 cups all-purpose flour
- 6 tbsp sunflower oil (about 3 fl oz (90 g))
- 1 packet (about 4 tsp) baking powder (16 g)
- cup jam (apricot, cherry or your preferred jam for the center (about 180 g))
- salt
- 1 lemon zest (grated (only the yellow part))
- to taste powdered sugar (for dusting)
Tools Cloud Plumcake with Jam-Filled Center
- Loaf pan
- Scales
- Beaters
- Spatula
Steps Cloud Plumcake with Jam-Filled Center
“Preparing my Cloud Plumcake with Jam-Filled Center is a very simple ritual that smells like home and good things. To achieve that incredibly soft texture it’s known for, I recommend following these steps carefully: the secret lies in how we beat the eggs and a small trick I use to prevent the filling from sinking. Let’s get to work and bring the scent of this soft cloud into the kitchen!“
Prepare the pan and the oven: First, preheat the oven to 356°F (conventional). Take an 11 x 4.3 in loaf pan and butter it carefully, then lightly flour it, knocking out the excess. Alternatively, use a piece of parchment paper moistened and well wrung to make it fit perfectly into the corners.
Beat the eggs and sugar: In a large bowl add the 3 eggs and the about 1 cup of sugar. Use electric beaters at high speed for at least 5 minutes: the secret for the “cloud” effect is to obtain a very light, almost white, and very voluminous mixture.
Add the liquids: Lower the beaters’ speed and add the 1/2 cup of plain yogurt and the 6 tbsp of sunflower oil, pouring the oil in a thin stream. Also add the grated lemon zest (only the yellow part — the white is bitter) and a pinch of salt to enhance the flavors.
Fold in the dry ingredients: Sift directly into the bowl the 2 1/4 cups of all-purpose flour together with the packet of baking powder (about 4 tsp). Gently mix with a spatula or with the beaters on low, using lifting motions from the bottom up to avoid deflating the batter.
Prepare the jam “heart”: Pour about half of the batter into the pan and level it well. Place it in the oven for exactly 5 minutes: this step creates a slightly set base that will support the jam without letting it sink.
Fill and cover: Remove the pan from the oven and spoon the about 1/2 cup of jam in dollops along the center of the cake. Immediately pour the remaining batter over it, covering the filling completely. “I used mixed berry jam, but it’s great with Nutella or pistachio spread too.”
Final baking: Return to the oven and bake for another 35–40 minutes. Do not open the oven door before 30 minutes have passed. Before removing from the oven, always do the toothpick test: it should come out completely clean.
Cooling: Let the plumcake rest in the pan for 10 minutes, then carefully unmold it and place it on a wire rack until completely cool.
And here it is, soft and fragrant! A small tip: serve it with a steaming cup of coffee or, for those with a sweet tooth, accompany the slice with a dollop of whipped cream. Let me know which jam you chose for your tender center!
-
If you’d like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’ll be waiting, Ivana.
You can also find me on Instagram and on Pinterest.
If you enjoyed this recipe, please click the stars below; to give the highest rating, click the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all other recipes.
My tips for a perfect result
The temperature trick: I’ve noticed that using eggs and yogurt at room temperature helps the batter rise much better. If they’re cold from the fridge, the “cloud” struggles to puff up the way we’d like, so take them out a bit in advance! Cucchiaio d’Argento confirms that this helps the stability of the whipped mixture.
Managing the jam: If your jam is a bit too thick, I usually stir it quickly with a teaspoon in a small cup. It becomes more fluid and rests on the batter lightly, without risking a sudden sink.
How to store it: To keep this incredible softness for 3–4 days, I simply keep it under a glass dome. If you don’t have one, wrapping it in plastic wrap once it’s completely cool works fine too.
Pan yield: Since I used an 11 x 4.3 in pan, my plumcake came out long and slender. If you prefer a taller, narrower slice, you can try a 10 in pan, but remember to leave it in the oven about 5 minutes longer.
