If you’ve ever brought home a bag of ripe plums and realized they’re all going soft at the same time, this is the kind of cake that saves the day. It’s a simple yogurt cake (no mixer needed) with a tender crumb, a gentle vanilla scent, and juicy plum slices that sink in just slightly as it bakes. The best part is the crackly cinnamon-sugar top: it turns glossy and crisp in the oven, almost like the thinnest layer of brûlée.
This is the cake I reach for when I want something homey but still pretty enough to put on the table for friends. A couple of small things make it work reliably: don’t overmix once the flour goes in, and slice the plums a bit thicker so they don’t disappear into the batter. Let it cool before slicing—those plums need a few minutes to set up.
Why You’ll Love This Recipe
- Uses everyday pantry ingredients plus fresh plums.
- No butter to soften and no stand mixer required—just two bowls and a whisk.
- Yogurt keeps the cake moist and tender for days.
- The cinnamon-sugar topping bakes into a crisp, crackly layer.
- Easy to adapt with other stone fruit when plums aren’t in season.
- Practical tip: thicker plum slices hold their shape better and look prettier on top.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 3/4 cup (150 g) granulated sugar, divided
- 3/4 cup (180 g) plain yogurt (regular or Greek)
- 1/3 cup (80 ml) neutral oil (canola, vegetable, avocado, or grapeseed)
- 1 teaspoon vanilla extract
- 5 plums, sliced (about 1 to 1 1/4 lb / 450–570 g total, depending on size)
- 1 teaspoon ground cinnamon
Ingredient Notes
- Plain yogurt: Full-fat gives the softest crumb, but low-fat works too. Greek yogurt is fine; it makes the batter slightly thicker (which is actually helpful for keeping fruit afloat).
- Neutral oil: Keeps the cake plush and moist. Avoid strongly flavored oils like olive oil unless you really want that flavor.
- Plums: Ripe but still slightly firm is ideal. Very soft plums will release more juice and can make the center take longer to set.
- Cinnamon + sugar topping: Mixing the cinnamon with the reserved sugar helps it distribute evenly and prevents bitter “cinnamon pockets.”
Kitchen Tools Needed
- 8-inch (20 cm) round cake pan
- Parchment paper (or baking spray + flour)
- 2 mixing bowls
- Whisk
- Rubber spatula
- Measuring cups/spoons or kitchen scale
- Cooling rack
Step-by-Step Instructions
-
Prep the oven and pan.
Heat your oven to 350°F (180°C). Line an 8-inch (20 cm) round pan with parchment (bottom lined is enough), and lightly grease the sides. -
Mix the dry ingredients.
In a medium bowl, whisk together 1 1/2 cups (190 g) flour and 1 1/2 tsp baking powder until evenly combined. -
Whisk the wet ingredients.
In a larger bowl, whisk 2 eggs with 1/2 cup (100 g) of the sugar until the mixture looks slightly lighter and smooth. Whisk in 3/4 cup (180 g) yogurt, 1/3 cup (80 ml) oil, and 1 tsp vanilla until glossy and uniform. -
Combine wet and dry (gently).
Add the flour mixture to the wet mixture. Fold with a spatula just until you don’t see dry flour. The batter should look thick and smooth—stop mixing as soon as it comes together. -
Fill the pan and add plums.
Scrape the batter into the prepared pan and smooth the top. Arrange the sliced plums over the batter in a loose круг pattern (overlapping is fine). Press them in ever so slightly so they adhere, but keep most of the slice above the surface. -
Make the crackly topping.
Mix the remaining 1/4 cup (50 g) sugar with 1 tsp cinnamon, then sprinkle it evenly over the plums and exposed batter. -
Bake.
Bake for 38–43 minutes, until the cake is golden, the top looks set and crackly, and a toothpick inserted near the center comes out clean or with a few moist crumbs (avoid poking through a plum, which will look wet). -
Cool before slicing.
Cool in the pan for 10–15 minutes, then run a thin knife around the edge and turn out onto a rack (or leave in the pan to cool). Let cool at least 30 minutes before slicing so the fruit layer settles.
Pro Tips
- Slice plums about 1/4 inch (6 mm) thick for the nicest look and best texture.
- If your plums are very juicy, pat slices dry with a paper towel to reduce excess moisture on top.
- Don’t overmix after adding flour—overworking makes yogurt cakes tougher.
- Bake on the middle rack for even browning.
- If the top is browning fast at minute 30–35, tent loosely with foil and finish baking.
Common Mistakes
- Cutting while hot: The crumb can seem underbaked and the plums will slide. Give it time to set.
- Using super soft plums: They can “melt” into jammy puddles and slow down baking in the center.
- Overmixing the batter: Leads to a dense, bready cake instead of tender.
- Checking doneness through a plum: Always test a cake spot, not fruit.
Variations
- Swap the fruit: Nectarines, peaches, apricots, or pitted cherries work well (use a similar amount by weight).
- Add citrus: Stir 1 teaspoon finely grated lemon or orange zest into the wet mixture.
- Warm spice twist: Add a pinch of nutmeg or cardamom along with the cinnamon.
- Extra crunch: Sprinkle 2 tablespoons (15–20 g) sliced almonds on top before baking (along with the cinnamon sugar).
Serving Suggestions
- Serve slightly warm or at room temperature with coffee or tea.
- A spoonful of plain yogurt or lightly sweetened whipped cream is perfect alongside.
- For a simple dessert, add a scoop of vanilla ice cream and let it melt into the crackly top.
Storage Instructions
- Store covered at room temperature for 1 day.
- For longer storage, refrigerate in an airtight container for up to 4 days. (The topping stays best on day 1–2, but it’s still delicious after that.)
- Freeze slices wrapped well for up to 2 months. Thaw overnight in the fridge.
Reheating Tips
For the best texture, warm slices gently: 10–15 seconds in the microwave, or 5 minutes in a 300°F (150°C) oven. The oven helps revive a bit of that crisp topping.
Nutrition Estimate
Per serving (1/8 of the cake, estimate): 240 calories, 5 g protein, 38 g carbs, 8 g fat.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 38–43 minutes
- Total Time: 55–60 minutes (plus cooling)
- Servings: 8
- Cuisine: European-style baking
- Course: Dessert / Snack Cake
- Calories: ~240 per serving
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes. Greek yogurt works very well and gives the cake a slightly tighter, richer crumb. If it’s very thick, you can whisk it well with the eggs and sugar so it loosens up before adding flour.
Do I need to peel the plums?
No peeling needed. The skins soften in the oven and add nice color and a little tang.
How do I know it’s done if the toothpick hits fruit?
Aim for a spot of plain cake near the center. The cake should look set (not jiggly) and be golden around the edges.
Can I bake this in a different pan?
An 9-inch (23 cm) round pan will work, but the cake will be thinner and may bake faster—start checking around 32–35 minutes. A square 8-inch (20 cm) pan also works with a similar bake time.
Why is my topping not crackly?
Usually it’s from uneven sprinkling or too much moisture on top. Mix the cinnamon into the sugar thoroughly and, if your plums are very juicy, blot them lightly before arranging.
Conclusion
This is one of those dependable cakes that feels special without being fussy: stir, fold, top with fruit, and let the oven do the rest. If you have plums that need using up, the yogurt batter and that cinnamon-sugar crust are a really good match. Once you make it once, you’ll start thinking of all the other fruits you can slide on top next.
