This plum cake made with yogurt and olive oil is so easy to whip up you can even wow last-minute dinner guests with a warm cake right out of the oven. Take advantage of summer/fall plum season or elevate off-season plums with this simple, satisfying single layer cake. Find more olive oil cake recipes here.
When my kids were younger, summer meant dirty bare feet running in and out of the house. We usually had one of those inflatable baby pools in the backyard filled with random plastic toys and laughing kids. Popsicle stained faces and untamed mops of hair, this was our dress code for the summer.
Now that my kids are teenagers, summers have evolved a bit. My kids now wash the popsicle mess off their own faces (for the most part), but their hair is still an unbrushed mess! They may not fit in those little kiddy pools, but that hasn’t stopped them from trying.
I love summer, from the laid back schedule to the casual way we go about our life. I especially love all the wonderful fruits and vegetables we eat nonstop all summer long. And one of those favorite fruits are plums. And one of my favorite treats are plum desserts!
Why you must try this recipe
This cake is such an easy summer dessert to whip up. You don’t need to have to haul out the mixer. It’s one of those one bowl cake recipes that you only need a whisk to make. You could use a hand mixer, but you really don’t need it.
I loved the pairing of tart plums with my lightly sweetened cake. Sweet and sour, like the end of summer. This is my go-to dessert to whip up when I need to bake up something quick for unexpected guests or a last minute invite.
A fluffy vanilla cake makes the base while the plum slices (or any other fruit) are placed on top and baked this way. Kinda opposite of the upside down cake where the fruit is placed on the bottom of the cake pan and the batter is poured on top.
And because you don’t need to frost or decorate the cake, this one layer cake is quite a beauty on its own.
Ingredients you need
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)! Read my full disclosure policy
- Plums: You can use any variety of plums to make this cake, but I usually red plums. Italian plums are smaller so if you use these, you will need 4 or 5 instead of 2.
- Plain yogurt: I like to use Greek or Persian yogurt when I bake. You can also use homemade yogurt. I’ve got a fabulous post and video to teach you how to make yogurt here.
- Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it. Choose a mild tasting olive oil for this cake recipe, not a peppery one.
- Eggs: When I bake, I primarily use large eggs.
- Pantry staples: All purpose flour, granulated sugar, baking powder, vanilla extract and salt.
Tools to Use
1. In a large bowl, mix together sugar and olive oil until light and fluffy.
2. Add yogurt, eggs and vanilla extract and mix until combined.
3. Add flour, salt and baking powder and mix until just combined.
4. Apply non-stick spray to one 9-inch round cake pan and line the bottom with parchment or waxed paper. Pour mixture into prepared cake pan.
5. Arrange plum slices over the top of the cake. Bake in the oven at 350ºF for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for 20 minutes in the pan, then run a knife along the edge of the cake. Invert and remove from the pan and place on a cooling rack and let it cool completely prior to serving.
Recipe tips and FAQs
If you haven’t noticed, this plum cake is baked with yogurt. If you are unfamiliar with baking with yogurt, let me explain why I love it. Maybe you are familiar with baking with buttermilk, like buttermilk pancakes, buttermilk biscuits and buttermilk cake? Yogurt, like buttermilk, is acidic – especially Greek yogurt.
It is SUPER easy to make, and you easily use any number of fresh fruit toppings. Swap out plums for peaches, nectarines, berries, figs, pears or apples.
Yes, you can bake with yogurt. The acid in both buttermilk and yogurt helps the leavening and create a light and fluffy dessert. It also adds moisture and makes a delicious cake.
I love baking with yogurt so much that I stopped using buttermilk completely. If you have a recipe using buttermilk, I have an easy substitution so you can swap it out with Greek yogurt. For every 1 cup of buttermilk, substitute with ¾ cup Greek yogurt and ¼ cup milk.
If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free citrus e-cookbook!) or follow me on Instagram or Facebook.
Plum Cake with Yogurt
This plum cake made with yogurt and olive oil is so easy to whip up you can even wow last-minute dinner guests with a warm cake right out of the oven. Take advantage of summer/fall plum season or elevate off-season plums with this simple, satisfying single layer cake.
- 1 ½ cup all purpose flour
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup plain yogurt
- ½ cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 plums, sliced
- Preheat oven to 350ºF.
- Apply non-stick spray to one 9-inch round cake pan and line the bottom with parchment or waxed paper.
- In a large bowl, mix together olive oil and sugar until light and fluffy.
- Add eggs, yogurt and vanilla extract and mix until combined.
- Add flour, baking powder and salt and stir until just combined.
- Pour mixture into prepared cake pan.
- Arrange plum slices over the top of the cake.
- Place the cake in the oven and cook for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Place the cake on a cooling rack and let it cool for 20 minutes prior to serving.
Serving Suggestions: Serve alone, with vanilla ice cream or top with sweetened whipped cream.
Cooking Tips: Substitute plums with blueberries, raspberries, peaches or pears.
Serving Size:1 slice
Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 71mgSodium: 199mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 6g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Can I use Avocado oil instead of the Olive oil? I have someone that is sensitive to olives and their oils. Thanks!
Yes, you can use avocado oil instead of olive oil.
Thanks! I am harvesting plums now and come August our 400+ fig trees will be ready for picking!
Come October I am going to try your Finger Lime Kamikaze with our new block of these Aussie specialties!!
Thanks for posting such great and unusual recipes – very inspiring!
Regards from a Fallbrook Farmer
This looks so great. I’m on a kick of baking gluten-free and sugar-free and will make the substitutes. I love summer fruit too.
This cake really is a beauty! Love the technique. Bet I’d love the flavor, too. 🙂 Thanks!