Plum Yogurt Cake

Plum Yogurt Cake is a delightful dessert that combines the rich flavor of prunes with a light and fluffy yogurt batter. This cake not only satisfies your sweet cravings but also adds a touch of elegance to any occasion. Whether you’re enjoying a quiet afternoon tea or celebrating a special event, this cake is sure to impress everyone at the table. Let’s dive into this delicious recipe that is both simple to create and truly enjoyable to eat!

Ingredients

• 500 grams of prunes (17.6 oz)
• 2 tablespoons of sugar (25 g)
• 2 large eggs
• 10 grams of vanilla sugar (0.35 oz)
• 140 grams of sugar (5 oz)
• 150 milliliters of sunflower oil (5.1 fl oz)
• 250 grams of yogurt (8.8 oz)
• 280 grams of flour (9.9 oz)
• 10 grams of baking powder (0.35 oz)

Directions

1. Wash the prunes, cut them in half, remove the pits, and cut the flesh into cubes.
2. In a saucepan, combine the prunes with 2 tablespoons of sugar. Stir well and cook on the stove over medium heat for 8-10 minutes until the prunes soften. Remove from heat and let cool completely.
3. To prepare the batter, beat the eggs with the remaining 140 grams of sugar in a mixing bowl until well mixed.
4. Add the vanilla sugar, sunflower oil, and yogurt to the egg mixture. Mix until smooth and well combined.
5. Sift the flour and baking powder together, then gradually add it to the egg mixture. Mix until the batter is smooth and free of lumps.
6. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
7. Grease and flour a 20×20 cm (8×8 inch) baking pan.
8. Pour half of the batter into the prepared pan and smooth it out evenly.
9. Bake the base in the preheated oven for 18 minutes.
10. Once baked, remove the pan from the oven and scatter the cooled prunes evenly over the base.
11. Pour the remaining batter over the prunes, smoothing it out if necessary.
12. Return the pan to the oven and bake for an additional 20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
13. Once baked, allow the cake to cool completely in the pan. After cooling, remove it from the pan and cut it into triangular pieces.
14. Dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 9 pieces
Nutrition Info: Approx. 200 calories per slice

How to serve

Plum Yogurt Cake can be served warm or at room temperature, making it versatile for any gathering. For an elegant touch, consider dusting it with powdered sugar just before serving. Serve it plain, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a sumptuous dessert experience. Additionally, this cake makes for a perfect accompaniment to a cup of coffee or tea, enhancing both favorites with its sweet, rich flavor.

FAQs

1. Can I substitute the prunes with other fruits?
Yes, while prunes add depth and moisture to the cake, you can substitute them with other fruits like apricots, cherries, or even blueberries for a delicious twist.

2. How should I store the Plum Yogurt Cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. Make sure to wrap it well to keep it fresh.

3. Can I make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just be sure to check the other ingredients to ensure they are gluten-free too.

Plum Yogurt Cake

A delightful dessert combining prunes with a light yogurt batter, perfect for any occasion that impresses with its elegance and flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 38 minutes mins

Total Time 58 minutes mins

Servings: 9 pieces

Course: Coffee, Dessert

Cuisine: International

Calories: 200

Ingredients Method Notes

Ingredients

  

For the filling

• 500 grams 500 grams of prunes Cut in half, pitted and cubed
• 2 tablespoons 2 tablespoons of sugar For cooking the prunes

For the batter

• 2 large 2 large eggs
• 10 grams 10 grams of vanilla sugar
• 140 grams 140 grams of sugar For the batter
• 150 milliliters 150 milliliters of sunflower oil
• 250 grams 250 grams of yogurt
• 280 grams 280 grams of flour
• 10 grams 10 grams of baking powder

Method

 

Preparation

1. Wash the prunes, cut them in half, remove the pits, and cut the flesh into cubes.
2. In a saucepan, combine the prunes with 2 tablespoons of sugar. Stir well and cook on the stove over medium heat for 8-10 minutes until the prunes soften. Remove from heat and let cool completely.
3. To prepare the batter, beat the eggs with the remaining 140 grams of sugar in a mixing bowl until well mixed.
4. Add the vanilla sugar, sunflower oil, and yogurt to the egg mixture. Mix until smooth and well combined.
5. Sift the flour and baking powder together, then gradually add it to the egg mixture. Mix until the batter is smooth and free of lumps.

Baking

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Grease and flour a 20×20 cm (8×8 inch) baking pan.
3. Pour half of the batter into the prepared pan and smooth it out evenly.
4. Bake the base in the preheated oven for 18 minutes.
5. Once baked, remove the pan from the oven and scatter the cooled prunes evenly over the base.
6. Pour the remaining batter over the prunes, smoothing it out if necessary.
7. Return the pan to the oven and bake for an additional 20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Once baked, allow the cake to cool completely in the pan. After cooling, remove it from the pan and cut it into triangular pieces.
9. Dust with powdered sugar before serving.

Notes

Plum Yogurt Cake can be served warm or at room temperature. For an elegant touch, dust with powdered sugar just before serving. Pair it with whipped cream or vanilla ice cream for a sumptuous dessert. It complements coffee or tea beautifully.