As usual, here I am to recommend an easy recipe for breakfast, the Bicolor Yogurt Plumcake. A soft and tasty dessert, and also beautiful to look at. It is one of my favorite cakes for breakfast. It’s perfect with a cappuccino or a cup of tea. A slice is also nice for an afternoon snack. In short, it’s good any time of the day.
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- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Bicolor Yogurt Plumcake
- 3 eggs
- 1 cup plain yogurt
- 1 cup sunflower oil
- 1 cup sugar
- 1.5 cups all-purpose flour
- 1 packet baking powder
- 1 tablespoon unsweetened cocoa powder
Tools for Bicolor Yogurt Plumcake
- Bowl
- Mixer
- Baking Pan
Steps for Bicolor Yogurt Plumcake
For this cake, all ingredients must be at room temperature, so take them out of the fridge a bit earlier. The dimensions of the used pan are: 11.4 inches length x 2.4 inches height x 3.9 inches width, but you can also use smaller ones and make two cakes.
With the help of an electric whisk or a stand mixer if you have one, beat the eggs with the sugar until you get a light and fluffy mixture.
Then add the sunflower oil slowly and continue working, then add the yogurt and blend again at low speed.
Gradually add the flour that you have sifted together with the baking powder and mix until everything is well combined.
Line the baking pan with parchment paper and pour the batter, leaving at least three tablespoons in the bowl. Add the cocoa and stir with the blender, then turn it on and blend to get a smooth mixture. If it turns out too thick, add a tablespoon of milk.
Pour the cocoa batter over the white batter in a non-linear way.
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Bake in a preheated oven at 338°F, static mode, for about 35/40 minutes. Always do the toothpick test to check the baking, as it can vary from oven to oven. Remove from the oven and let it cool before serving. This cake stays soft for 3-4 days.
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