The 7-yogurt-pot plum cake is one of those desserts that never disappoint: soft, fragrant and very easy to make, perfect for breakfast or an afternoon snack for the whole family.
It’s called this because you measure everything with the yogurt pot, without needing a scale: a real breakfast-saver recipe that you can personalize with chocolate chips, nuts or orange zest.
In this version I’ll explain all the tricks to get a very tender plum cake that stays soft for days.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 yogurt pot (≈ 1/2 cup / 125 ml) plain yogurt (or vanilla)
- 2 yogurt pots (≈ 1 cup + 1 tbsp / 250 ml) granulated sugar
- 1 yogurt pot (≈ 1/2 cup / 125 ml) sunflower oil
- 3 yogurt pots (≈ 1 1/2 cups + 1 tbsp / 375 ml) all-purpose flour (type 00)
- 3 eggs
- 1 sachet vanillin (vanillina)
- 1 sachet baking powder
Tools
- Pan
Steps
The 7-yogurt-pot plum cake is a simple but irresistibly tasty dessert!
Start by pouring into a bowl one yogurt (which you’ll also use as the measuring cup) and add just under two yogurt pots of sugar, leaving about 3/8 in from the rim. Whisk well until the sugar dissolves.
Then add three eggs and one yogurt pot of sunflower oil, continuing to mix until you get a smooth, homogeneous batter. At this point gradually incorporate three yogurt pots of sifted flour, adding it one pot at a time to avoid lumps.
Flavor with one sachet of vanillin and finish with one sachet of baking powder, also sifted to encourage perfect rising.
Pour the batter of your 7-yogurt-pot plum cake into a 12 × 4 1/3 in pan (previously greased and floured), and level the surface. Bake in a preheated static oven at 356°F for 35-40 minutes, performing the toothpick test to check doneness.
The result will be a sweet, soft and very fragrant plum cake, perfect for breakfast or snack.
An easy and wholesome recipe where simplicity and deliciousness blend in every slice!
Tips
The 7-yogurt-pot plum cake keeps best in a cool, dry place. After preparing it and allowing it to cool completely, it is advisable to wrap it in plastic wrap or place it in an airtight container. Store the plum cake at room temperature for a couple of days. If you want to keep it longer, you can refrigerate it for about a week. Make sure it is well covered to prevent drying out or absorbing odors.
Alternatively, you can freeze it to keep it for several months; in that case, cut it into slices and freeze in single portions, wrapped in plastic wrap and placed inside a freezer bag. When desired, you can thaw individual slices at room temperature or in the microwave.
Watch the 7-yogurt-pot plum cake video on Instagram! Over 500,000 views https://www.instagram.com/reel/Cx8CnH7IAZx/?igsh=MTRybGV1MjJseGpjeA==
