Description
This Moist Plum Cake is a delightful dessert that perfectly combines the tartness of fresh plums with a tender, spiced cake base. The cake is lightened with Greek yogurt for extra moisture and a subtle tang, while cinnamon and nutmeg add warmth and depth of flavor. Topped with sliced plums and a sprinkle of brown sugar, this cake is ideal for an afternoon treat or dessert that impresses with its vibrant fruit topping and soft crumb.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
Fruit Topping
- 4-5 fresh plums, pitted and sliced (about 2 cups)
- 2 tbsp brown sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or alternatively line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This step helps incorporate air into the batter for a lighter cake texture.
- Add Eggs and Flavor: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and plain Greek yogurt until the mixture is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Arrange the sliced plums in a circular overlapping pattern on the surface of the batter. Sprinkle the brown sugar evenly over the plums to add a sweet caramelized topping when baked.
- Bake: Place the cake in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve the cake warm or at room temperature for the best flavor and texture experience.
Notes
- Make sure the butter is softened—not melted—for proper creaming with the sugar.
- Do not overmix the batter to prevent the cake from becoming dense.
- Fresh ripe plums work best for sweetness and moisture.
- The brown sugar topping adds a lovely caramelized crust on the plums after baking.
- You can substitute Greek yogurt with sour cream if desired.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
