Plum Crumble Yogurt Cake

There’s something wonderfully simple and satisfying about a cake that brings together fresh fruit and a crumbly topping in a single bowl. This plum crumble yogurt cake uses just a handful of everyday ingredients, yet delivers a moist, tender crumb with the perfect balance of tart and sweet from those juicy plums. It’s a versatile recipe that works just as well for an afternoon tea, a breakfast treat, or a light dessert after dinner.

Using yogurt in the batter keeps the cake nicely moist without heaviness, while the crumble topping brings warmth with its cinnamon-spiced butteriness. One small tweak I’ve found helpful over time is rubbing the butter into the flour with your fingertips for the crumble—it helps prevent clumps and gives you that lovely, sandy texture. Baking it until the top is golden and plums are bubbly ensures the flavors meld just right without drying out the cake.

Why You’ll Love This Recipe

Uses simple, staple ingredients you likely have on hand
Combines moist yogurt cake with a spiced, buttery crumble topping
Fresh plums add natural sweetness and bright flavor
Easy one-bowl batter with no complicated techniques
Baking time is forgiving—watch for a golden top and soft center
The crumble topping helps retain moisture and adds texture contrast

Ingredients

8 plums, halved and sliced
1 cup (240 ml) plain yogurt (full-fat or low-fat)
2 large eggs
1/2 cup (100 g) granulated sugar
1 1/2 cups (190 g) all-purpose flour, plus extra for topping
2 teaspoons (8 g) baking powder
80 g (6 tablespoons) unsalted butter, cold
1 teaspoon ground cinnamon

Ingredient Notes

Plain yogurt adds moisture and a gentle tang that balances the sweet plums beautifully. Greek yogurt can be used but might make the cake denser, so if you want a lighter texture stick to regular plain yogurt. Using cold butter for the crumble is key; it creates that crumbly topping rather than a melted coating. If you don’t have plums, other stone fruits like peaches or nectarines can work, but plums’ tartness gives this cake its character. Ground cinnamon in the topping complements the fruit flavors without overpowering them.

Kitchen Tools Needed

Mixing bowl
Whisk or fork
Measuring cups and spoons
Small baking pan (around 8×8 inches / 20×20 cm) or similar size
Knife and chopping board
Pastry cutter or your fingertips for crumble

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) and grease or line your baking pan with parchment paper.
In a mixing bowl, whisk together the plain yogurt, eggs, and sugar until smooth and slightly frothy. This forms the base of the batter.
Sift in the flour and baking powder to the wet ingredients. Gently fold them together until just combined—avoid overmixing to keep the cake light.
Pour the batter into the prepared pan and spread it evenly with a spatula or the back of a spoon.
Slice the plums and arrange them neatly on top of the batter. They can be slightly pressed into the batter so they hold but don’t sink completely.
For the crumble, rub the cold butter into a tablespoon of flour with the cinnamon using your fingertips until you get a coarse, sandy mixture with small lumps—resist the urge to overwork this.
Scatter the crumble evenly over the top of the plums.
Bake in the preheated oven for 35-45 minutes. The cake is done when the top is golden and firm, and a toothpick inserted near the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes before slicing. This resting time helps the crumble topping set without losing its crispness.

Pro Tips

Use ripe but firm plums so they don’t turn to mush while baking.
Cold butter for the crumble makes all the difference—keep it in the fridge right until use.
Don’t skip the extra tablespoon of flour in the crumble; it helps balance moisture and crispiness.
If your cake tends to brown too fast on top, tent it loosely with foil midway through baking.
Let the cake cool before slicing to keep the crumble intact and avoid sagging.

Common Mistakes

Overmixing the batter can make the cake tough—mix just until combined.
Using overly ripe plums might make the cake soggy in spots.
Not rubbing the butter properly into the flour for the crumble leads to clumpy, uneven topping.
Baking at too high a temperature burns the top before the cake cooks through inside.
Skipping the resting period can cause the crumble to fall apart when cutting.

Variations

Replace cinnamon with nutmeg or cardamom for a different spice profile.
Swap half the sugar for brown sugar to add a caramel note to the crumb.
Add a handful of chopped almonds or walnuts to the crumble for extra crunch.
Stir a teaspoon of vanilla extract into the batter for added depth.

Serving Suggestions

Serve this cake slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even extra spoonfuls of yogurt for a lighter option. It makes a lovely tea-time snack or a simple dessert after a meal.

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake covered in the fridge for up to 4 days. The crumble topping is best just after baking but holds up well chilled.

Reheating Tips

To enjoy the cake warm again, reheat individual slices gently in the microwave for 15-20 seconds or in a low oven (150°C / 300°F) for 10 minutes. This refreshes the crumb topping and softens the cake slightly.

Nutrition Estimate (per serving, serves 8)

Calories: 230 kcal
Protein: 5 g
Carbohydrates: 32 g
Fat: 9 g

Recipe Summary

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Cuisine: British-inspired home baking
Course: Dessert, Snack
Calories: 230 kcal per serving

Frequently Asked Questions

Can I use other fruits instead of plums?
Yes, peaches, nectarines, or even berries can work well, though the cooking time may vary slightly.

Is it okay to use Greek yogurt?
You can, but the cake might be a bit denser. Regular plain yogurt creates a lighter crumb.

Can I make this cake gluten-free?
You could try substituting gluten-free flour, but results may vary. Make sure to use a blend suitable for baking.

Do I have to make the crumble topping?
The crumble adds texture and flavor but you could leave it off for a simpler fruit-topped yogurt cake.

How do I know when the cake is done?
Look for a golden top and give the center a gentle press—it should bounce back lightly. Insert a toothpick to check for moist crumbs but no wet batter.

This plum crumble yogurt cake strikes the perfect balance of ease and deliciousness. It’s one of those straightforward recipes that feels special without fuss, perfect for putting fresh fruit front and center in a cozy homemade cake.