Whole Wheat Yogurt Plumcake: the recipe for a rustic and super soft cake.
Of all the whole grain batters I’ve made, this is by far the softest. It’s one of those recipes that amazes with its softness when cut and definitively wins you over at the first taste.
The secret of this whole wheat plumcake being so soft is the yogurt added to the batter, which gives it incredible moisture. The base’s texture is pleasantly firm, making it perfect for holding dried fruits, fresh fruit, chocolate chips, or any ingredient you prefer, without sinking to the bottom. For this version, I chose pine nuts: I love their delicate flavor combined with the rustic note of whole wheat flour.
Come along with me as we start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Super Soft Whole Wheat Plumcake
- 1.5 cups Whole wheat flour
- 1/4 cup Raw cane sugar (or granulated)
- 2 eggs
- 3/5 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 tbsp Baking powder
- 1/3 cup Pine nuts
Tools for the Super Soft Whole Wheat Plumcake
30×12 cm loaf pan or 22/24 cm diameter cake pan.
- 1 Loaf pan
Steps
For perfect results, the eggs and yogurt should be at room temperature. If you forgot to take them out of the fridge, don’t worry: immerse the eggs in warm water for a few minutes and slightly heat the yogurt in the microwave or on the stovetop.
In a bowl, beat the eggs with the sugar using a hand whisk or a fork. Add the oil and yogurt as well.
Also, pour in the flour and baking powder that have been sifted beforehand, and finally half of the pine nuts, mixing well. The mixture will be quite thick.
Pour the batter into the pan and level it out, arrange the rest of the pine nuts on top. Bake at 340°F in a preheated static oven for 40/45 minutes. Always do the toothpick test.
The super soft whole wheat plumcake is ready to enjoy.
Thank you for cooking with me. See you in the next kitchen adventure, and thanks always for the trust you have shown me over the years.
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Storage
The whole wheat plumcake remains super soft for 3-4 days if stored under a glass dome or in an airtight container. This way, the moisture from the yogurt will be trapped, and the cake won’t dry out. If you prefer, you can also slice it and freeze the slices individually: just heat them for a few seconds in the microwave to bring back all the freshness of a freshly baked cake.
