Vanilla yogurt plumcake with chocolate chips: soft and delicious.
Yogurt Plumcake is the first thing that comes to mind when I want to treat ourselves with simplicity. For this version, I chose vanilla flavor because we love it at home and it scents the whole kitchen, but I enriched it with generous chocolate chips which never spoil. I assure you it’s very soft, almost like a cloud, which makes it perfect for the whole family’s breakfast or a tasty afternoon snack. It’s one of those heart recipes, without too many frills but incredibly good.
Come with me, let’s start baking.
Happy cooking, Giussi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 50 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Yogurt Plumcake
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup yogurt (I chose vanilla flavor)
- 3 1/2 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 2 oz Chocolate (Chips or chunks)
Tools
- 1 Loaf pan
Steps for the Yogurt Plumcake
In a bowl, beat the eggs with the sugar, then add the yogurt and a teaspoon of vanilla extract. Mix these ingredients well, then add the oil and finally the sifted flour with the baking powder. If you like, add the chocolate chips to the batter once mixed, and pour everything into a greased and floured or parchment-lined loaf pan.
Bake at 356°F in a preheated static oven for 40 minutes. After 40 minutes, do the toothpick test: if it comes out dry, it’s ready; otherwise, continue baking for another 5 minutes.
Once baked, let the cake cool completely inside the pan.
Thank you for cooking with me. See you in the next kitchen adventure, and thank you always for the trust you have shown me over all these years.
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Storage
The yogurt plumcake remains soft and fragrant for 3-4 days under a glass dome or wrapped in plastic wrap. If you prefer, you can also slice and freeze it, so you have a ready breakfast in a few minutes by just warming it up quickly in the oven.
