Soft yogurt plumcake with yogurt and chocolate chips that don’t sink with tips for a perfect dome, a delicious alternative to the classic plumcake, a perfect breakfast dessert to start the day but also for a delicious snack.
It’s a very simple batter with lots of chocolate chips that, thanks to some small tricks, won’t sink just like the soft cake with chocolate chips. Everything is whipped up in a few minutes with an electric mixer.
With some small tricks, you’ll get a tall plumcake with a beautiful puffy dome, very soft just like the soft two-tone yogurt ring cake or the apple cake with Greek yogurt. You can use any type of yogurt, I prefer apricot.
I’m sure you already have these ingredients at home, so all that’s left is to try this delight, you’ll taste how good it is. Let’s see what we need to make the soft yogurt plumcake with chocolate chips that don’t sink with tips for a perfect dome.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Soft yogurt plumcake with yogurt and chocolate chips that don’t sink with tips for a perfect dome, a delicious alternative to the classic plumcake
- 1 cup yogurt (apricot)
- 4 eggs
- 1/2 cup sunflower oil
- 3/4 cup sugar
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- lemon zest (grated)
- 1/2 cup chocolate chips
- powdered sugar (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Electric mixer
Steps
LET’S PREPARE THE PLUMCAKE
Place the chocolate chips in the refrigerator for at least 1 hour and then start making the plumcake. Beat the eggs well with the sugar until fluffy, add the oil while continuing to beat, add the yogurt with the flavoring, and finally the flour with the sifted baking powder, mix, and add some of the chocolate chips. Pour everything into a loaf pan lined with parchment paper, add the rest of the chocolate chips on top, and bake at 375°F (190°C) for 15 minutes, then continue baking at 340°F (170°C). I used a convection oven. Do the toothpick test and adjust with your oven. Once done, sprinkle with powdered sugar. Below are some tips for making a perfect plumcake.
Use all fresh ingredients at room temperature, especially the yogurt, leave them out for at least 2 hours. Always sift flour and baking powder. In the first minutes of baking, the dome develops, so it’s essential to use a high temperature, then lower it only after the dome has developed; if you do it earlier, the dome won’t form. Another little trick: After pouring the batter into the pan, make a cut along the entire length with a sharp knife blade, this way the baking and the dome develop better, my grandma always did this.
FAQ (Questions and Answers)
CAN I USE FRUIT GREEK YOGURT?
Yes, it’s perfect
