Yogurt Cake with Black Plums and Cherries

Yogurt Cake with Black Plums and Cherries

Peaches should share some of the limelight for delicious ability to a make a summer dessert. Seriously, it’s unfair. I love a delicious black plum, and mixed with these rainier cherries that are a bit tarter than the their black cherry relatives, you have yourself a great topping for dessert/breakfast cake. 

As with all cakes, make sure you tightly cover this for use the next day, it keeps ok in the fridge. On your last day if it's a bit stale, take a nice thin piece, pop it in the toaster, add a little butter right away. The glaze that goes with this as an optional addition is also really nice right out of the toaster, but don't come looking at me when you need to go to the gym twice in one day because you ate 3 pieces with glaze for breakfast ;)

Yogurt Cake with Black Plums and Cherries and a Honey Lemon Glaze
Yogurt Cake with Black Plums and Cherries and a Honey Lemon Glaze


makes one 9 inch round cake


  • 1 black plum sliced
  • 1/2 pint fresh cherries (pitted and halved)
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup yogurt


Preheat oven to 350°F with rack in middle. Using a nine inch diameter spring form pan, grease with butter wrapper from the butter you are about to use. 

Sift flour, baking powder, baking soda, together into a medium bowl. As I always say, that wire strainer is your best friend when you don't even realize it. This is a great alternative to buying a sifter!

In another bowl wisk (or beat) eggs for about 2-3 minutes with butter and sugar until light and fluffy, add your greek yogurt slowly while wisking for another minute. (wisk hard, this is my you don't need egg beaters recipe - feel free to use them if you have them). Slowly add the dry ingredient mixture until combined.

Add the batter to thea pan, top with your plums and cherries and sprinkle a little granulated sugar, a little lemon zest here would also be quite nice.

Bake for about 50 minutes or until your knife comes out clean and the edges are nice and golden. Take it out and let it cool in the spring form. Once it has cooled you can take it off, but removing it too early will get you a weird plumpy lopsided cake.


Mix together 1/2 cup powdered sugar, 2 tablespoons honey an the juice of half a lemon. WISK. GLAZE. YUM.