I love baking cakes with Greek yogurt, it adds a wonderful flavor and makes the cake moist. I used Italian plums, also known as Empress plums – usually available from August to September. While you can eat these raw like any other stone fruit, they are best cooked. This is an easy cake – one bowl, no mixer needed, and can be put together quickly and served warm with a scoop of vanilla ice cream after dinner!
- 8 oz. plums – approximately 3-4 large
- 3 large eggs
- 1 cup Greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 lemon – zested
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 2 teaspoons baking powder
- confectioners sugar – for dusting
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Preheat the oven to 395º. Grease an 8″ cake pan and line with parchment paper.
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Wash the plums and remove the pit. Slice into halves, quarters or eights, depending on their size. Set aside.
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In a large bowl whisk the eggs until light. Add the yogurt, sugar, oil, lemon zest and vanilla and whisk until well combined.
- In a small bowl, whisk the flour and baking powder. Add to the wet ingredients stirring with a spoon until the flour is well incorporated.
- Pour into prepared pan and top with plum slices.
- Bake for 35 to 40 minutes, test with a toothpick. Leave in pan for ten minutes, remove from pan and cool completely on a wire rack.
- When cool, dust with confectioner’s sugar.
