The PLUM AND YOGURT CAKE, soft, light and full of seasonal fruit, is the ideal dessert for wholesome breakfasts and snacks. The batter, enriched with yogurt that provides softness and delicacy, welcomes fresh plums that become juicy and slightly caramelized during baking, creating an irresistible contrast with the fragrant, tender base.
This is a simple and quick recipe, perfect to prepare even at the last minute to surprise guests or to treat yourself with a homemade dessert with an authentic flavor. Every slice captures the freshness of the fruit and the genuine taste of homemade cakes.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 316.25 (Kcal)
- Carbohydrates 48.57 (g) of which sugars 26.34 (g)
- Proteins 6.55 (g)
- Fat 11.91 (g) of which saturated 2.18 (g)of which unsaturated 9.14 (g)
- Fibers 1.45 (g)
- Sodium 84.03 (mg)
Indicative values for a portion of 120 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
- 14 oz plums (ripe but firm)
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- pinch salt
- 1/2 cup plain yogurt
- 6 tbsp neutral vegetable oil
- lemon zest
- 2 cups all-purpose flour (00)
- 4 tsp baking powder
For the plum and yogurt cake you will need
- 1 Pan 9 in
- 1 Bowl
- Electric beaters
- 1 Sieve
- 1 Spatula
Preparation plum and yogurt cake
Wash and dry the plums, cut them in half and remove the pits. Cut half into large chunks and the rest into not-too-thin slices to use on top. Set aside.
In a bowl, beat the eggs with the sugar and a pinch of salt until you obtain a light and frothy mixture.Stir in the room-temperature yogurt, the oil, the lemon zest and mix.
Add the sifted flour with the baking powder and mix until you have a smooth batter. Then fold in the plum chunks with a spatula.
Pour the batter into a greased and floured 9 in pan (or lined with parchment paper). Arrange the plum slices on top, pressing them slightly into the batter, and sprinkle the surface with some sugar.
Bake the plum and yogurt cake in a conventional oven preheated to 356°F for 40-45 minutes, checking doneness with a skewer.
Remove from the oven and, once cooled, unmold and dust with powdered sugar.
Tips
1. You can enrich it with a bit of cinnamon or vanilla in the batter.
2. If the plums are very juicy, lightly flour them before adding to the cake: this will prevent them from releasing too much liquid.
3. If the plums are not very sweet, increase the amount of sugar in the batter.
4. Also excellent served with a spoonful of Greek yogurt or whipped cream.
Storage
At room temperature: keeps for 2 days under a cake dome or well wrapped with plastic wrap, in a cool, dry place.
In the refrigerator: if it’s very hot or the cake is particularly moist because of the fruit, store it in the fridge; it lasts 3-4 days, wrapped in plastic wrap or in an airtight container.
In the freezer: you can freeze it already sliced, wrapping the individual slices in plastic wrap and then placing them in a food bag; it keeps for up to 2 months. Before enjoying, simply let it thaw at room temperature or warm slightly in the oven.
