This yogurt plum cake blends creamy yogurt with juicy plums to produce a moist, tender cake that’s simple to make and delicious any time of day. The batter comes together in one bowl, making this an easy recipe for breakfast, dessert, or an afternoon snack.
If you enjoy the idea of cake for breakfast, this yogurt plum cake will become a favorite. It uses simple pantry ingredients and requires minimal effort—no mixers or complicated steps. The yogurt keeps the crumb soft and moist, while maple syrup and fresh plum slices add natural sweetness. Feel free to swap in other fruits if you prefer.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Sweet Treats You’ll Love
- Easy Yogurt Plum Cake Recipe
What You’ll Need
These are the ingredients for the yogurt plum cake:
- Yogurt: Plain whole milk yogurt adds moisture and a delicate tang to the crumb.
- Eggs: Help bind the batter and contribute structure.
- Oil: Keeps the cake tender and moist; a neutral-flavored oil such as avocado oil works well.
- Maple syrup: Provides natural sweetness and flavor depth.
- Flour: All-purpose flour gives a light, springy texture.
- Baking powder: Leavening to help the cake rise.
- Salt: Balances and enhances the flavors.
- Vanilla extract: Adds warmth and aroma.
- Plums: Sliced on top for sweet, tart pockets in each bite.
See the recipe card below for exact amounts and full details.
Ingredient Substitutions & Additions
- Yogurt: Plain dairy-free yogurt can be used as a substitute for whole milk yogurt. Avoid thick Greek-style yogurt here unless you adjust liquids, as it will change the cake’s texture.
- Flour: Gluten-free all-purpose flour blends (1:1) can work in place of regular flour; expect slight differences in crumb and texture.
- Eggs: Use a liquid egg replacer if you need an egg-free option.
- Oil: Melted butter can replace oil for a richer flavor; allow melted butter to cool before mixing into the batter.
- Maple syrup: Honey is a viable swap if desired (note: avoid honey for infants under one year).
- Plums: Other fruits like sliced strawberries, blueberries, or peaches can be used instead of plums.
Step By Step Instructions
STEP 1: Whisk the yogurt, eggs, maple syrup, oil, and vanilla in a bowl until smooth and custard-like.
STEP 2: Add the flour, baking powder, and salt to the same bowl and fold until just combined. A few small lumps are fine—overmixing will make the cake dense.
STEP 3: Thinly slice the plums and set them aside.
STEP 4: Grease an 8-inch round cake pan with butter or cooking spray.
STEP 5: Pour the batter into the prepared pan and smooth the surface with a spatula. Arrange the plum slices across the top in a single layer, or for more fruit pockets, pour half the batter in, add some plum slices, then top with the remaining batter and more plums.
STEP 6: Bake at 350°F (180°C) for 25–30 minutes, or until a knife inserted into the center comes out clean. Let the cake cool in the pan; the color will deepen slightly as it rests.
Storage Instructions
After the cake has cooled, store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap slices or the whole cake tightly and freeze for up to 3 months. Reheat individual slices in the microwave for 20–30 seconds, or until warmed through.
Tips For Success
- Avoid overmixing once you add the dry ingredients; mixing until just combined keeps the crumb light and tender.
- Begin checking the cake at 25 minutes. If it still looks pale, a clean knife test will confirm doneness.
- Layer plums between batters if you want more fruit throughout the cake.
- If you don’t have an 8-inch round cake pan, an 8-inch square or brownie pan will work—baking time may vary slightly.
Recipe FAQs
Yes. For mini muffins, bake about 15 minutes; for standard muffins, bake approximately 20–23 minutes.
Absolutely. Sliced strawberries, blueberries, raspberries, or peaches all work well. You can also omit fruit for a plain yogurt cake.
Any fresh plums are suitable. Dark-skinned varieties give a richer color, while lighter-fleshed plums will still yield great flavor.
Other Sweet Treats You’ll Love
Strawberry Cheesecake Roll-Ups
Gluten-Free Carrot Cake Muffins
Mini Chocolate Banana Brownie Muffins
Almond Flour Apple Cake (Smash Cake)
If you try this Yogurt Plum Cake, please leave a ⭐ star rating and share how it went in the comments below — I love hearing from readers!
Easy Yogurt Plum Cake
Ingredients
- ¾ cup plain whole milk yogurt
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup avocado oil or another mild-tasting oil
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 plums
Instructions
- Preheat the oven to 350°F (180°C).
- Whisk the yogurt, eggs, maple syrup, oil, and vanilla until smooth.
- Add flour, baking powder, and salt to the bowl and stir until just combined; small lumps are fine.
- Slice the plums thinly and set aside.
- Grease an 8-inch round cake pan with butter or cooking spray.
- Pour the batter into the prepared pan and smooth the top. Arrange plum slices evenly across the surface.
- Bake for 25–30 minutes, or until a knife inserted into the center comes out clean. Let the cake cool in the pan; it will deepen slightly in color as it cools.
Notes
- Do not overmix the batter after adding the dry ingredients to keep the texture light.
- Begin checking for doneness at 25 minutes; the cake browns a bit more as it cools.
- For extra plum throughout, layer slices between two pours of batter.
- If you don’t have an 8-inch round pan, an 8-inch square pan works—adjust the bake time if needed.