One week I’ll head into the garden with a small bowl, convinced there can’t possibly be many ripe plums left on the tree. Ten minutes later, I’m walking back inside with another overflowing harvest, wondering how on earth one tree can produce so much fruit!
Every summer it’s the same wonderful problem to have.
So each week becomes a new baking adventure.
One week it’s a rustic tart, the next it’s buttery muffins, and this week it became this incredibly moist Yogurt Plum Cake—a recipe that’s already earned a permanent place in my collection.
If you’re fortunate enough to have your own plum tree, or perhaps a generous neighbour who shares their harvest, this easy plum cake is one of the very best ways to celebrate the season.
Why You’ll Love This Yogurt Plum Cake
There’s something magical about baking with fresh, seasonal fruit. As the cake bakes, the plums soften into little pockets of sweet, jammy goodness while their natural tartness perfectly balances the rich buttery sponge.
Greek yogurt creates an incredibly soft, moist crumb that stays fresh for days, while fresh lemon zest brightens every bite and a touch of almond extract enhances the natural flavour of the plums without overpowering them.
The Secret to the Best Plum Cake
One of the biggest mistakes people make when baking with plums is simply not using enough.
As the fruit bakes, it softens and shrinks slightly, releasing its juices into the cake. It may look like you’ve added far too many plums before baking, but trust me—they create those irresistible pockets of fruit that make every bite so delicious.
I used small European prune plums (Zwetschgen), which are ideal for baking because they hold their shape beautifully and don’t release too much liquid. If you’re using larger dessert plums, simply cut them into wedges instead.
Tips for Baking the Perfect Yogurt Plum Cake
- Use ripe but still firm plums for the best texture.
- Don’t be afraid to really pack the top with fruit. It creates the beautiful rustic finish and ensures every slice is bursting with juicy plums.
- Fresh lemon zest brightens the cake without making it taste lemony.
- Almond extract and plums are a classic pairing, adding subtle warmth that complements the fruit beautifully.
- Allow the cake to cool before slicing to help it set properly.
Moist Yogurt Plum Cake Recipe
Ingredients
For the Cake
- 225 g unsalted butter softened
- 200 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- Zest of 1 lemon
- 200 g full-fat Greek yogurt
- 300 g plain flour
- 2 tsp baking powder
- ½ tsp fine salt
For the Fruit
- 18–20 small fresh plums halved and pitted (European prune plums work beautifully)
For the Topping
- 2 tbsp light brown sugar
- ½ tsp ground cinnamon
- 2–3 tbsp flaked almonds
Instructions
Prepare the Pan
- Preheat your oven to 175°C (350°F).
- Grease and line a 23cm (9-inch) springform cake tin with baking paper.
Make the Batter
- Cream together the butter and sugar until pale and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time.
- Mix in the vanilla, almond extract and lemon zest before folding in the Greek yogurt.
Add the Dry Ingredients
- Whisk together the flour, baking powder and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Do not overmix.
Assemble the Cake
- Spread half the batter into the prepared pan.
- Arrange a layer of plum halves over the batter.
- Top with the remaining batter.
- Now generously cover the surface with the remaining plums, pressing them in only slightly.
- Mix the cinnamon and brown sugar together and sprinkle over the cake.
- Finish with the flaked almonds.
Bake
- Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean.
- If the top browns too quickly, loosely cover it with foil for the final 15 minutes.
Cool and Serve
- Cool in the pan for 15 minutes before releasing the springform.
- Serve warm, at room temperature, or with whipped cream or vanilla ice cream.
Notes
- Use ripe, but still firm plums. Overripe plums can become too soft during baking and release excess juice. European prune plums (Zwetschgen) are perfect for this recipe as they hold their shape beautifully.
- Don’t be shy with the fruit! It may seem like a lot of plums before baking, but they soften and shrink slightly in the oven. Packing the top with plums ensures every slice is bursting with juicy fruit.
- Fresh lemon zest makes all the difference. It brightens the cake without making it taste lemony and perfectly complements the sweetness of the plums.
- The almond extract is subtle but important. It enhances the natural flavour of the plums and pairs beautifully with the flaked almonds.
- Avoid overmixing the batter. Mix only until the flour disappears to keep the cake light, tender and beautifully moist.
- Check for doneness. Because of the juicy fruit, baking times may vary slightly. A skewer inserted into the centre should come out clean or with a few moist crumbs attached.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavour and texture.
- Freezing: This cake freezes well. Wrap individual slices or the whole cooled cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Serving suggestion: Delicious served on its own, dusted with icing sugar, or slightly warm with whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use frozen plums?
Yes. Thaw and drain them well before using to prevent excess moisture in the cake.
Which plums are best for baking?
European prune plums (Zwetschgen) are ideal because they’re naturally sweet, hold their shape well and don’t release too much liquid.
Can I freeze this cake?
Absolutely. Wrap individual slices or the whole cooled cake tightly and freeze for up to three months. Thaw overnight in the refrigerator.
Can I substitute the Greek yogurt?
Yes. Full-fat natural yogurt or sour cream both work well and will still give you a beautifully moist cake.
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