Looking for a delightful summer dessert that perfectly captures the flavors of juicy plums? Look no further than this moist plum yogurt cake recipe. Bursting with the sweetness of fresh plums and the tanginess of Greek yogurt, this cake summer dessert perfection. Whether you’re a seasoned baker or a beginner, this easy recipe will guide you through creating a moist and delicious cake.

Ingredients needed for this Easy Plum Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Greek yogurt
• 1 teaspoon almond extract 
• 4-5 fresh plums, (black plums, red plums, or golden, any type is fine- pitted and sliced.)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Supplies needed for Yogurt Plum Cake:

• 9 inch baking pan
• Electric Mixer
• Large mixing bowl
• Spatula
• Whisk

How to make Yogurt Plum Cake:

Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside. (You can also use a 9 inch springform pan.)

In a bowl, combine the flour, baking powder, and salt. Set aside. In another large bowl, cream together the butter and sugar until light and fluffy using an electric mixer. Beat in the eggs, one at a time, followed by the vanilla and almond extract. Add the yogurt to the wet ingredients and mix until well incorporated. Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to over-mix so your cake texture is light and fluffy. 

Combine brown sugar and cinnamon in a small bowl. 

Pour half of the batter into the prepared pan and spread it evenly using a rubber spatula. Arrange half of the sliced plums on top of the cake batter in a circular pattern. Sprinkle half of the brown sugar and cinnamon mixture over the plum layer. Pour the remaining batter over the plum layer and smooth the top. Arrange the remaining plum slices on top and sprinkle with the remaining brown sugar and cinnamon mixture.

Place the cake in the preheated oven and bake for 40-55 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. (Mine took closer to 55 minutes but every oven is different so check frequently.) Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

Transfer the cake to a wire rack to cool completely. Dust the top of the cooled cake with powdered sugar if desired. Slice the plum yogurt cake and serve it as is or with a scoop of vanilla ice cream.

Recipe subs:

No Greek Yogurt on hand? Plain yogurt or sour cream both can work well- I just recommend full-fat yogurt. 

No plums on hand? Any stone fruit will work- peaches, apricots, cherries etc! For best results use a variety of plums or other fruit. This recipe would be a great base for berries as well!

Storage: Store leftover cake wrapped tightly in plastic wrap or in an airtight container. 

Other favorite dessert recipes using summer fruits:

• Spiced Plum Custard Cake
• Blueberry Cream Pie
• Peach Dump Cake (from scratch!)