I love homemade cakes with added fresh fruit, and here is my soft plumcake with cherries and yogurt, a very soft cake perfect to enjoy for breakfast, a snack, or even as a dessert accompanied by a good coffee!
It’s simple and quick to make, especially if you have some appliances that help speed things up a lot. You just spend a bit of time removing the pits from the cherries, but if you prefer, you can leave them whole—just be careful when enjoying it later!
I used cherries I had in the fridge, but you can add other fresh fruit to this basic recipe or leave it plain.
The plumcake is soft and fragrant even the next day, always finishing quickly at my place.
Now let’s find out how to prepare this delicious treat.
If you love cherries, find the other sweet recipes here.
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- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients for the Soft Plumcake with Cherries and Yogurt
- 2 cups all-purpose flour
- 3 eggs (medium)
- 1/2 cup plain yogurt
- 3/4 cup sugar
- 2/3 cup corn oil
- Half packet baking powder
- Half lemon zest (grated)
- 1 1/2 cups cherries
Tools
- 1 Stand Mixer
- 1 Loaf Pan 4.3×10.6 inches
- Oven
Preparation for the Soft Plumcake with Cherries and Yogurt
Wash the cherries well, remove the stem and the pit, and set aside; once cleaned, they weigh about 150 g.
Weigh all the ingredients needed for making the plumcake.You can mix by hand in a bowl or use a stand mixer; proceed by whipping the eggs with sugar and the grated lemon zest for a few minutes until it becomes frothy.
Then add the corn oil and yogurt while continuing to mix, and finally the sifted flour with half a packet of baking powder. Continue mixing until you have a sticky and homogeneous dough.
Add half of the cherries to the dough, mix them well, then pour it into the prepared greased and floured loaf pan. Place the remaining cherries on the plumcake surface and then transfer it to the oven.
Bake the soft plumcake with cherries and yogurt in a preheated oven on the middle shelf at 356°F (180°C) fan-forced for about 50-55 minutes or 1 hour in a static oven.
If the surface browns too much, cover it with aluminum foil.Do the toothpick test at the end of the time; if needed, continue baking. The minutes also depend on the power of your oven.
Remove the plumcake from the oven, let it cool a bit before removing from the pan, slice and serve when completely cool!
If desired, sprinkle with powdered sugar.
Anna’s advice…
The cherry plumcake stays soft for a couple of days; you can keep it in a cool place, but if it’s very hot, it’s better in the fridge, covered with plastic wrap or aluminum.
You can also use canned sour cherries.
The cherry plumcake stays soft for a couple of days; you can keep it in a cool place, but if it’s very hot, it’s better in the fridge, covered with plastic wrap or aluminum.
You can also use canned sour cherries.
The cherry plumcake stays soft for a couple of days; you can keep it in a cool place, but if it’s very hot, it’s better in the fridge, covered with plastic wrap or aluminum.
You can also use canned sour cherries.
The cherry plumcake stays soft for a couple of days; you can keep it in a cool place, but if it’s very hot, it’s better in the fridge, covered with plastic wrap or aluminum.
You can also use canned sour cherries.
FAQ (Questions and Answers)
Can I use lactose-free yogurt?
Yes, lactose-free yogurt works just fine.
What if I don’t have cherries?
You can use other fruits like raspberries, blueberries, or blackberries.
NOTES
