This yogurt plum cake has a tender, moist crumb thanks to olive oil and yogurt. The plums soften into jewel-like pockets of fruit and caramelize where they meet the pan. Made with basic pantry ingredients, it’s an ideal anytime cake that comes together quickly. Enjoy it for breakfast, a snack, or dessert.
This is a simple one‑bowl cake that’s quick to assemble and forgiving to make. If you enjoy easy olive oil cakes, you’ll find this recipe similarly approachable: the batter mixes in minutes, and the result is a lightly sweet, moist cake with a mild tang from yogurt. The recipe is flexible — if plums aren’t available, try other stone fruit or berries for a different but equally delicious result.
Ingredients
- Olive oil – The peppery notes of olive oil pair nicely with plums. For a milder taste, swap with avocado, grapeseed, or canola oil.
- Granulated sugar – This cake is gently sweetened; the listed amount produces a balanced sweetness.
- Eggs – Use large eggs at room temperature for best incorporation. If cold, warm them briefly in a bowl of warm water.
- Vanilla extract – Vanilla extract or vanilla bean paste both work well.
- Yogurt – Use unsweetened Greek or regular yogurt (room temperature). Full‑fat yogurt gives the best texture and flavor, but any unsweetened yogurt will work.
- Baking powder – Provides leavening; be sure it’s fresh.
- Kosher salt – Adds balance; Diamond Crystal is used in the original recipe.
- All purpose flour – Gives the cake structure.
- Plums – Black, red, or Italian prune plums (ripeness matters) are all suitable choices.
- Turbinado sugar – Coarse raw sugar sprinkled on top before baking creates a crunchy finish.
See the recipe card below for exact quantities and measurements.
Instructions
Follow these steps to make the plum yogurt cake.
Preheat the oven to 350°F (177°C). Line an 8 inch (20 cm) cake pan with parchment and grease the sides. Set aside.
Halve the plums and remove the pits. Slice each half into wedges and set aside.
In a large bowl combine olive oil, sugar, eggs, and vanilla. Whisk vigorously for about a minute until the mixture lightens slightly.
Add the yogurt and whisk until smooth and lump‑free.
Fold in flour, baking powder, and salt with a spatula or spoon. Stir gently until just combined — small lumps in the batter are fine. Overmixing will make the cake dense.
Pour the batter into the prepared pan and smooth the top with a spoon or offset spatula. The small lumps will Iron out during baking.
Arrange the plum slices on top of the batter, working from the outside inward. Do not press them into the batter — they should remain on the surface. Sprinkle a generous amount of coarse Turbinado sugar over the exposed batter for a crisp top.
Bake on the middle rack for 50–55 minutes at 350°F (177°C). The cake is done when it’s golden and beginning to pull away from the pan edges. A toothpick inserted near the side of a plum should come out with a few moist crumbs but not wet batter. If it’s still gooey, continue baking in 5‑minute increments until done. Avoid overbaking to keep the cake moist.
Cool the cake on a rack. Optionally dust with powdered sugar before serving. Serve plain or with yogurt, whipped cream, or crème fraîche.
Hints: Test doneness with a toothpick positioned near a plum — the extra moisture around fruit can lengthen baking time. The toothpick should have only a few crumbs attached. If needed, bake a few minutes longer and check again.
Substitutions
- Other fruit – Swap plums for peaches, nectarines, apricots, thinly sliced apples, or sugared rhubarb.
- Yogurt – Sour cream is a suitable substitute if you don’t have yogurt on hand.
Variations
Try these ideas to change the flavor profile or presentation.
- Spiced – Add 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cardamom to the batter for warm spice notes.
- Citrus zest – Rub orange or lemon zest into the sugar to release oils, or add ½ tsp citrus oil for extra brightness.
- With crème fraîche or mascarpone – Serve a spoonful alongside each slice for a rich, tangy contrast.
- Almond flour – Replace half the all‑purpose flour with finely ground almond flour for added moisture and nutty flavor.
- Brandy glaze – Mix 1 cup (120 g) powdered sugar with 1 Tbsp brandy and 2 Tbsp orange juice (or milk) and drizzle over the cooled cake. Substitute orange juice for brandy if avoiding alcohol.
Equipment
An 8 inch (20 cm) round pan is ideal; a springform pan can make removal easier. Parchment paper makes lining the pan simple and prevents sticking.
Storage
Store the cake at room temperature, wrapped, for up to 5 days. It’s best eaten fresh; freezing is possible but will affect the texture of the plums. To freeze, wrap tightly and place in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQ
Yogurt adds moisture and a pleasant tang, creating a tender crumb. Greek yogurt also increases protein content and gives a slightly richer texture compared with lower‑fat options.
Pick plums that are ripe but still slightly firm — they should give a little under gentle pressure and smell sweet. Overripe, very soft plums can collapse and add excess moisture during baking.
Yes. Thaw and drain frozen plums in a colander, pat them dry, and remove excess liquid before adding. You may need to extend the baking time by a few minutes if extra moisture remains.
📖 Recipe
Yogurt Plum Cake
INGREDIENTS
- 120 mL (½ cup) olive oil
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 227 g (1 cup) unsweetened yogurt (Greek or regular), room temperature
- 2 tsp baking powder
- ½ tsp kosher salt
- 180 g (1½ cups) all purpose flour
- 3 large black plums (more if small)
- Turbinado (coarse) sugar for sprinkling
INSTRUCTIONS
- Preheat oven to 350°F (177°C). Line and grease an 8 inch (20 cm) pan.
- Halve and pit the plums, then slice each half into four wedges. Set aside.
- Whisk olive oil, sugar, eggs, and vanilla in a large bowl until slightly lighter, about 1 minute.
- Whisk in the yogurt until smooth.
- Fold in flour, baking powder, and salt until just combined; small lumps are fine.
- Pour batter into the prepared pan and smooth the top.
- Arrange plum slices on top, starting at the outside and working inwards. Do not press them into the batter. Sprinkle with Turbinado sugar.
- Bake 50–55 minutes, or until golden and pulling from the pan edges. Test with a toothpick near a plum; a few crumbs should cling but no wet batter.
- Cool on a rack. Dust with powdered sugar if desired and serve with yogurt, whipped cream, or crème fraîche.
NOTES
Test for doneness near the fruit since batter under plums retains more moisture. Avoid overbaking to keep the cake moist. Damson plums can be tart—use only if fully ripe.
Made this recipe? Please leave a comment and a star review! ★★★★★
More Cakes
If you liked this easy plum olive oil cake, you may also enjoy other simple cakes such as a spiced plum coffee cake, an almond cake with pink apples, chocolate olive oil bundt, or an applesauce bundt cake.
Plum Coffee Cake-
Almond Cake with Pink Apples
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Chocolate Olive Oil Bundt Cake
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Applesauce Bundt Cake
