Yogurt Plum Cake
Yogurt Plum Cake
Yield: 6 servings
Ingredients
- 300–350 g small yellow plums, sliced thinly (about ⅓ inch) about 6-8 plums
- ½ cup (115g) unsalted butter, softened
- 135 g (⅔ cup) granulated sugar
- 2 large eggs
- 75 g (½ cup+2Tbsp) all-purpose flour
- 75 g (½ cup+2Tbsp) almond flour
- 1 tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp salt
- 80 g (⅓ cup) yogurt
- 3 tbsp light brown sugar for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch / 20-cm round cake pan, and line the bottom with parchment paper.
- To slice the plums, start slicing at the top of the plum moving your way down, cutting as close to the pit as possible. Rotate the plum slightly and continue slicing from top to bottom, working your way around the pit in even slices, about ⅓-inch / 1-cm. Set plums aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, ground cardamom, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the yogurt, beginning and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the sliced plums on top of the batter, placing them skin side down. Arrange them in a circular or spiral pattern, starting from the outer edge and working your way inward. Sprinkle with brown sugar evenly over the plums.
- Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- After removing the cake from the oven, use a butter knife to gently loosen the edges of the cake from the pan. Place a large plate on top of the cake, and carefully flip the pan over to release the cake. Then flip the cake back onto another plate to serve. Let the cake cool completely before serving, or enjoy it warm. Dust with powdered sugar if desired.
