Plum Yogurt Cake is a delightful dessert that combines the rich flavor of prunes with a moist and tender yogurt-based cake batter. This sweet treat not only satisfies your taste buds but also adds a touch of elegance to any gathering. Perfect for serving at afternoon tea or as a light dessert after dinner, this cake is sure to impress your friends and family. Let’s dive into the ingredients and the detailed preparation steps to create this delicious Plum Yogurt Cake!
Ingredients
- 500 grams (about 17.6 oz) of prunes
- 2 tablespoons (30 grams) of sugar
- 2 large eggs
- 10 grams (about 0.35 oz) of vanilla sugar
- 140 grams (about 5 oz) of sugar
- 150 milliliters (about 0.63 cup) of sunflower oil
- 250 grams (about 8.8 oz) of yogurt
- 280 grams (about 9.9 oz) of flour
- 10 grams (about 0.35 oz) of baking powder
Directions
- Wash the prunes, cut them in half, remove the pits, and cut the flesh into cubes.
- 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.
- To prepare the batter, beat the eggs with the remaining 140 grams of sugar in a mixing bowl until well mixed.
- Add the vanilla sugar, sunflower oil, and yogurt to the egg mixture. Mix until smooth and well combined.
- 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.
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and flour a 20×20 cm (8×8 inch) baking pan.
- Pour half of the batter into the prepared pan and smooth it out evenly.
- Bake the base in the preheated oven for 18 minutes.
- Once baked, remove the pan from the oven and scatter the cooled prunes evenly over the base.
- Pour the remaining batter over the prunes, smoothing it out if necessary.
- 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.
- Once baked, allow the cake to cool completely in the pan. After cooling, remove it from the pan and cut it into triangular pieces.
- Dust with powdered sugar before serving.
Prep time: 20 minutes
Cook time: 38 minutes
Total time: 58 minutes
Servings: 12 pieces
Nutrition info: Approx. 200 calories per serving
How to serve
Serve the Plum Yogurt Cake warm or at room temperature, ideally dusted with powdered sugar for a touch of sweetness. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve with a side of fresh berries or a fruit compote. This cake makes for an excellent dessert at gatherings, paired perfectly with tea or coffee.
FAQs
Q1: Can I substitute fresh plums for prunes in this recipe?
A1: While fresh plums can be used, prunes provide a rich flavor and moisture to the cake. Adjust the sugar to taste since fresh plums are less sweet.
Q2: How do I store leftover Plum Yogurt Cake?
A2: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Q3: Is there a gluten-free option for this cake?
A3: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this Plum Yogurt Cake.