• Bruni

Quick Yogurt Cake with Plums and Chocolate

Yogurt cakes are fantastic quick bakes - soft, airy and full of flavour. This is why we are averaging 1 yogurt cake a week these days. The recipe below is one of our favourites. The cake looks rustic but the taste more than makes up for it.

For a good bake here make sure you are using ingredients at room temperature. If you don’t have time you can put eggs in a bowl full of warm water. Making sure to mix eggs with sugar for full 5 minutes creates creamy base for the cake and will pay off with light and airy texture. Yogurt - again if you don’t have time to wait warm the yogurt up in a small pot up to 21C (just make sure to stir constantly).

As much as it’s important to beat eggs with sugar on high speed, for the rest of the cake gentle mixing is a key (you don’t want to release too much gluten and you want to keep that airy texture you have achieved beating eggs with sugar). If you work with stand mixer - use paddle attachment and mix on lowest speed.

You can bake the cake without any top ups. If you do opt to add chocolate - 6 teaspoons is really max (you want the cake to puff up not compromising the texture), spread in streaks rather than lumps (see pictures). Plums - make sure to cut into thin slices, place juicy side up and leave enough space in-between each piece so that the cake can ‘breathe’ and puff up easily. For this bake we wouldn’t recommend covering the top with aluminium foil. The top can go slightly brownish which is OK, plums’ tops can go a little bit brownish too - but they will stay juicy so don’t worry. Once baked let the cake cool fully before serving.

Yield: 16 servings

Time: 15 minutes prep + 55 minutes baking

Tin: 10cmx20cm loaf tin


- 3 large eggs, room temperature

- 1 cup* (200g) white granulated sugar

- 1 cup (240g) greek natural yogurt, room temperature

- 1 teaspoon vanilla bean paste or vanilla extract

- 1/2 cup (125ml) sunflower oil, room temperature

- 1 and 1/2 cup (225g) all-purpose flour

- 2 teaspoons baking powder

- 1/8 teaspoon salt

- 6 teaspoons (40g) Nutella, room temperature

- 3 small plums, cut into thin slices (1/8th)

*cup = 250ml cup


1. Preheat oven to 175C and line baking tin with parchment paper. Cut plums into thin slices. Make sure all ingredients are at room temperature.

2. Prepare dry ingredients: Sift flour with baking powder and salt. Set aside.

3. Prepare wet ingredients: In your main bowl beat eggs with sugar until creamy and pale - 5 minutes on medium speed. Add yogurt and vanilla extract to eggs/sugar mixture and gently mix only until incorporated. In steady stream start adding oil and gently mix only until incorporated.

4. Combine: Add dry ingredients (from Step 2) to wet ingredients (from Step 3) and gently mix with wooden spoon/spatula only until combined. Make sure no flour pockets remain at the bottom of the bowl. Transfer half of the batter to the loaf tin, place few streaks of chocolate and with spoon handle make few 8-shapes to mix the chocolate into the batter. Then cover with the remaining half of the batter. Place thin slices of plums (juicy part up).

6. Bake at 175C for 55 minutes. Check with chopstick if fully baked through. Once baked let the cake cool in the tin for 10 minutes then run thin knife to loosen sides. Turn the cake out onto a cooling rack, then turn upright and cool completely before serving.

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