This yogurt plum cake bakes up with a tender, moist crumb—olive oil and yogurt keep it soft—while the plums cook down into fruity, caramelized jewels where they touch the pan. Made with basic pantry ingredients, it’s an ideal anytime cake that comes together quickly. Lightly sweetened, it works for breakfast, a snack, or dessert.
This is an easy one-bowl cake that requires minimal effort. It’s moist, gently tangy from the yogurt, and delicate in sweetness. Olive oil gives a pleasing depth that complements the fruit. If you don’t have plums, substitute another stone fruit or fold in berries—the recipe is forgiving and versatile.
Ingredients
- Olive oil – I prefer olive oil for its peppery note that pairs nicely with plums. Use a neutral oil (avocado, grapeseed, or canola) if you prefer a milder flavor.
- Granulated sugar – The cake is gently sweetened; I don’t recommend reducing the sugar further for best texture.
- Eggs – Use large eggs at room temperature for even mixing.
- Vanilla extract – Regular vanilla extract or vanilla bean paste both work well.
- Yogurt – Unsweetened Greek or regular yogurt, room temperature. Full-fat yogurt gives the best flavor and texture, but fat content is flexible.
- Baking powder – Provides leavening; be sure it’s fresh for reliable rise.
- Kosher salt – I use Diamond Crystal.
- All-purpose flour – Gives the cake structure.
- Plums – Black, red, or Italian prune (Damson) plums work; if using tarter varieties, make sure they are fully ripe.
- Turbinado sugar – Coarse raw sugar sprinkled on top before baking adds a pleasant crunch.
See the recipe card below for exact quantities.
Instructions
Follow these simple 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 paper and grease the sides; set aside.
Halve the plums, remove pits, and slice each half into four wedges. Set aside.
In a large bowl, whisk together the olive oil, granulated sugar, eggs, and vanilla for at least one minute, until the mixture looks lighter in color and a bit aerated.
Stir in the yogurt and whisk until smooth with no lumps.
Fold in the flour, baking powder, and salt with a spatula or spoon, stirring just until the flour is incorporated. Small lumps are fine—overmixing will make the cake dense.
Pour the batter into the prepared pan and level the surface with a spoon or small offset spatula. Arrange the plum slices on top, starting at the outer edge and working inward—do not press them into the batter so they remain on top. Generously sprinkle the exposed batter with Turbinado (raw) sugar for a crisp, sweet finish.
Bake on the middle rack for 50–55 minutes at 350°F (177°C), or until the cake is golden and beginning to pull away from the pan edges. A toothpick inserted near the side of a plum should come out with just a few crumbs attached; if it’s still wet, bake 5 minutes longer and test again. Avoid overbaking to keep the cake moist.
Cool on a rack. If desired, dust with powdered sugar just before serving. Serve plain or with yogurt, whipped cream, or crème fraîche.
Hint: Test near a plum slice when checking doneness—the batter under fruit can take slightly longer to set. The goal is a tender, moist crumb rather than a dry cake.
Substitutions
- Other fruit – Swap peaches, nectarines, or apricots for plums. Diced rhubarb (tossed with sugar) or thinly sliced apples will also work.
- Yogurt – Replace yogurt with sour cream if preferred; the texture and flavor are similar.
Variations
- Spiced – Add 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cardamom for a warm spice profile.
- Citrus zest – Rub orange or lemon zest into the sugar before adding for a bright citrus note. For extra punch, add a drop of concentrated citrus oil when adding vanilla.
- With crème fraîche or mascarpone – Serve a spoonful on the side for richness.
- Almond flour – Replace half the all-purpose flour with finely ground almond flour for more moisture and a 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 the brandy if you prefer no alcohol.
Equipment
An 8-inch (20 cm) round pan works best; a springform pan can make unmolding easier. Parchment paper for lining the base and sides keeps the cake from sticking.
Storage
Store the cake at room temperature, wrapped, for up to 5 days. Refrigeration is not recommended, as it can dry the cake. You can freeze leftovers for up to 3 months: wrap in plastic and place in an airtight container, then defrost at room temperature before serving. Freshly baked is best, as freezing affects the texture of the plums.
FAQ
Yogurt adds tang and moisture, producing a soft, tender crumb. It increases protein (especially with Greek yogurt) and can substitute for sour cream for a similar flavor with a lighter feel.
Use ripe but not overly soft plums. They should yield slightly to gentle pressure and smell sweet and fragrant. Overripe, squishy fruit can collapse and make it harder for the top to bake properly.
Yes. Thaw and drain frozen plums in a colander, pat them dry, then slice and add. Expect to possibly bake 5 minutes longer if extra moisture remains.
Recipe
Ingredients
- 120 mL (1/2 cup) olive oil
- 150 g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 227 g (1 cup) unsweetened yogurt (Greek or regular), room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 180 g (1 1/2 cups) all-purpose flour
- 3 large plums, halved, pitted, and sliced into wedges
- Turbinado (raw) sugar for sprinkling on top
Instructions
- Preheat oven to 350°F (177°C). Line and grease an 8-inch (20 cm) pan.
- Halve and pit the plums; slice each half into four wedges.
- Whisk olive oil, sugar, eggs, and vanilla in a large bowl until lighter in color, about 1 minute.
- Add yogurt and whisk until smooth.
- Fold in flour, baking powder, and salt with a spatula just until combined; small lumps are fine.
- Pour batter into the prepared pan and level. Arrange plum slices on top and sprinkle with Turbinado sugar.
- Bake 50–55 minutes, or until golden and pulling away from the pan edges. Test near a plum with a toothpick; it should come out with a few crumbs.
- Cool on a rack. Dust with powdered sugar if desired and serve plain or with yogurt, whipped cream, or crème fraîche.
Notes
Test for doneness near the fruit; the batter underneath plums can take slightly longer to set. Don’t overbake—this cake is best when moist.
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More Cakes
If you enjoy this plum olive oil cake, try other simple cakes like plum coffee cake, almond cake with apples, or a chocolate olive oil bundt cake for more seasonal and classic flavor variations.
Plum Coffee Cake-
Almond Cake with Pink Apples
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Chocolate Olive Oil Bundt Cake
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Applesauce Bundt Cake
