John Myers
Yogurt and Plum Cake
The perfect yogurt and plum cake recipe with a picture and simple step-by-step instructions.
For approx. 12 slices:
- 350 g Plums
- 225 g Wheat flour type 405 or 550
- 125 g + 1 tbsp Zucker
- 1 packet Vanilla sugar
- 0,5 packet Baking powder
- 1 pinch Salt
- 4 Eggs size M
- 200 g Whole milk yogurt
- 125 g Cream yogurt
- 2 Tbsp, slightly heaped Hearty oat flakes
- 0,5 tsp Cinammon
- 2 tbsp Neutral cooking oil, e.g. sunflower oil
- Fat and breadcrumbs for the mold
- Aluminum foil
- Grease a box cake tin (25 cm long, 5 l content) and sprinkle with breadcrumbs, chill. Wash, stone and quarter the plums, drain on a sieve. Preheat the oven (electric stove: 200 ° C, convection: 175 ° C).
- Mix the flour with 125 g sugar, vanilla sugar, baking powder and a pinch of salt. Add the eggs with whole milk and cream yoghurt and mix with the whisk of the hand mixer to form a smooth dough.
- Pour the dough into the prepared pan. Spread the plums evenly on top. Mix the oatmeal, 1 tablespoon sugar, cinnamon and oil. Spread on the dough and bake in the preheated oven for 50-60 minutes. Cover with aluminum foil after approx. 40 minutes
- Take the cake out of the oven and let it cool in the form on a wire rack for at least 40 minutes. Turn the cake out of the mold and let it cool down.
- Whipped cream tastes good with it.
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