This is the second yoghurt cake I’ve made in the last week. This is by far the prettier of the two.
One of the huge benefits of a yoghurt cake is that they seem to last really well, however this cake did not last long at all. I took it down to my parents this weekend, and despite the cooking it in Edinburgh it was still just slightly warm when we ate it in Dumfries a couple of hours later.
Plum Yoghurt Cake
~ based on Rose’s Recipes Plum Almond Yoghurt Cake.
Cooking Time: 45 minutes
A wonderfully pretty and tasty plum cake.
- 1 1/2 cups of plain flour
- 2 tsp of baking powder
- pinch of salt
- 1 cup of granulated sugar
- 1/2 cup plain whole-milk yogurt, I used strained yoghurt
- 3 large eggs
- 1/2 t vanilla extract
- 1/2 cup rapeseed oil
- 2 plums, sliced
Preheat the oven to 180oC. Grease and flour a 9 inch sandwich tin.
In a bowl mix the plain flour, baking powder and salt.
In a second bowl mix the sugar, yoghurt, eggs and vanilla. Add the flour into the wet mixture and stir until combined. Now add the oil and mix until smooth.
Pour the mixture into the tin and arrange the plums on top.
Place the tin in the oven and cook for 40-45 minutes. (Mine actually took longer closer to 50 minutes, so do make sure to use the skewer test to check your cake is done).
Leave to cool for 20 minutes on a wire rack.
The cake rose quite a lot in the middle, which made it look a bit domed. It tasted fantastic, it was moist, sweet with the slight tartness from the plum skin.
I will definitely be making yoghurt cakes again, and this plum cake tasted and looked fantastic!