This Italian Yogurt Plum Cake is one of those comforting, rustic cakes that feels like a warm hug in every bite. It’s moist, slightly tangy, and loaded with the goodness of fresh, juicy plums. What I love most is how simple it is. No fancy tools. Just one bowl, a whisk, and a handful of pantry staples. That’s it.

If you’re like me and love desserts that feel homey but still look stunning on a plate, this one’s for you. The plums soften beautifully in the oven, their juices seeping into the sponge and creating this magical jammy layer. And when you fan them out on top? Gorgeous. Serve it with coffee, as a sweet afternoon treat, or even a casual dessert for guests.

Why You’ll Fall in Love With This Plum Cake

• Super simple to make – One bowl and zero fuss. Perfect for beginner bakers.
• Naturally moist and tender – Thanks to Greek yogurt and olive oil, it stays soft for days.
• Beautiful and delicious – The plums not only taste incredible but create a stunning presentation.
• Flexible and forgiving – You can easily switch up the fruit, citrus, or even flour.
• Kid-approved and family-friendly – My kids love helping arrange the plums. It’s a great weekend baking project.
• Great use of seasonal fruit – Plums are at their best in late summer through early fall.

This is a cake I reach for when I want something that feels a little special but doesn’t require a trip to the store. It’s honest, unfussy baking—and it’s always a hit.

Ingredients You’ll Need (and Why They Matter)

You’ll likely have most of these on hand. Here’s what makes each one special:

• Eggs – They bind everything and give the cake its structure. Use room temp eggs for best results.
• Granulated sugar – I use white sugar to let the plum flavor shine, but brown sugar can give a caramel depth.
• Olive oil – A mild one adds richness and moisture. Sub with sunflower or canola oil for a neutral taste.
• Greek yogurt – The real MVP. It keeps the crumb tender and adds that subtle tang.
• Vanilla extract – A must for depth and warmth. Feel free to use vanilla bean paste if you have it.
• Lemon zest – Not essential, but adds brightness. You could also use orange zest.
• All-purpose flour – Provides structure. A gluten-free 1:1 mix also works.
• Baking powder – The leavening that gives you that lovely rise.
• Salt – Just a pinch brings balance.
• Plums – I love using firm black or red plums. The tartness contrasts beautifully with the sweet cake.
• Demerara sugar – Optional but adds the best golden crunch to the top.

Why Yogurt Makes This Cake So Good

This isn’t just about flavor—yogurt transforms the texture:

• Adds richness without heaviness
• Creates a moist, tender crumb
• Helps the cake stay fresh for days
• Reacts with baking powder to lift the batter

If you don’t have yogurt, sour cream or crème fraîche will do the trick. Just use full fat for the best result.

Step-by-Step: How to Make Italian Yogurt Plum Cake

1. Prep Your Pan and Sugar

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan and line the bottom with parchment paper.
• Add lemon zest to sugar in a bowl and use your fingers to rub it together until fragrant.

This small step infuses the sugar with citrus oils. It’s worth the 30 seconds!

2. Slice the Plums

• Rinse and dry your plums.
• Slice into quarters or eighths depending on their size.
• Keep the skins on—they help the slices hold shape and add color.

Firm plums work best here because they won’t dissolve into mush while baking.

3. Whip Eggs and Sugar

• In a large bowl, whisk the eggs and lemon sugar until pale and foamy.
• Add vanilla and whisk again.

Don’t rush this step—it adds lightness to the batter. If whisking by hand, give it a good minute.

4. Add Yogurt and Olive Oil

• Stir in the yogurt and olive oil.
• Mix until fully combined and smooth.

You’ll notice the batter already looks silky and luscious at this point.

5. Sift and Fold in Dry Ingredients

• Sift flour, baking powder, and salt right into the wet mix.
• Fold gently with a spatula until just combined. A few lumps are okay!

Overmixing will make the cake tough. Resist the urge to stir too much.

6. Pour and Decorate

• Pour the batter into your prepared pan.
• Tap lightly on the counter to release any bubbles.
• Arrange plum slices in concentric circles or however you like.
• Sprinkle the top with demerara sugar.

You can press the plums down slightly or leave them resting on top for a bold, rustic look.

7. Bake and Cool

• Bake for 50–55 minutes, until golden and a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a rack to cool fully.

Once cool, you can dust with powdered sugar or serve it as is.

Serving Suggestions

This cake is lovely on its own, but if you’re serving guests or want to make it extra special, try:

• A dollop of crème fraîche or thick Greek yogurt
• A scoop of vanilla bean ice cream
• Lightly sweetened whipped cream
• A drizzle of honey or warmed fruit preserves

For breakfast, I honestly just enjoy a slice with my morning coffee. It’s not overly sweet, which makes it feel just right.

Flavor Variations to Try of Italian Yogurt Plum Cake

Once you’ve made this once, the possibilities open up. A few favorite twists:

• Orange zest instead of lemon – for a rounder citrus flavor
• Peaches or nectarines – slice them the same way and arrange on top
• Berries – mix fresh blueberries or raspberries right into the batter
• Almond extract – sub in place of or alongside vanilla for a floral touch
• Chopped nuts – sprinkle walnuts or pistachios over the plums before baking
• Spices – cinnamon, cardamom, or ginger pair beautifully with the fruit

Tips for Success Every Time

• Use room temperature ingredients for a smooth, even batter
• Choose firm but ripe plums so they don’t disintegrate in the oven
• Don’t overmix—fold until the flour just disappears
• Start checking the cake at 48 minutes
• Let it cool before slicing so it holds its shape

How to Store It

This cake is incredibly forgiving. Here’s how to keep it fresh:

• Room temp: 3 days in an airtight container
• Fridge: Up to 5 days, though the texture will firm up
• Freezer: I don’t recommend freezing it. The plums don’t thaw well and make the cake soggy.

Honestly, we never have leftovers long enough to freeze it anyway.

More Cakes You’ll Love

If fruit-forward cakes are your thing, here are a few more to try:

• French Yogurt Cake – So simple and endlessly adaptable
• Peach Crumble Bars – Buttery base, juicy fruit, crunchy top
• Plum Frangipane Tart – Rich almond filling meets tart plums
• Lemon Olive Oil Cake – Bright and zesty, perfect for spring
• Blueberry Buttermilk Cake – Classic and always a crowd-pleaser

More Recipes to Try

Here are more delightful treats to explore:

• Chocolate Banana Oat Muffins – Moist and healthy muffins combining ripe bananas, oats, and rich chocolate chips, perfect for breakfast or a snack.
• Honey Banana Oat Cake – A naturally sweetened cake blending ripe bananas, fiber-rich oats, and the natural goodness of honey for a wholesome dessert.
• Chocolate Peanut Butter Banana Cream Trifle – A decadent fusion of rich chocolate, creamy peanut butter, and sweet bananas, layered with whipped cream for an indulgent treat.
• Coconut Pineapple Banana Bread – A tropical twist on classic banana bread, incorporating juicy pineapple and shredded coconut for extra flavor and moisture.
• Pumpkin Chocolate Chip Bread – A moist and spiced bread studded with rich chocolate chips, offering a delightful flavor perfect for fall mornings or dessert.

If you’re looking for even more delicious and creative recipe ideas, be sure to check out this great resource for inspiration: Strawberry Banana Pudding Recipe

If you give this Italian Yogurt Plum Cake a go, I’d love to hear what you think. Drop a comment, share your favorite variation, or let me know how it turned out for your family.

Pin this recipe on Pinterest so you’ll always have it ready when plum season rolls around!

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