French Plum Cake with Yogurt and Crumb Topping

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French Plum Cake with Yogurt and Crumb Topping
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This French Plum Cake with Yogurt and Crumb Topping is a delicate and delightful dessert that brings together a buttery, moist yogurt-infused cake base and sweet-tart halved plums, all topped with a simple buttery crumble. Inspired by rustic French baking traditions, this cake is perfect for showcasing fresh seasonal plums and is ideal for afternoon tea, brunch, or as a light dessert. The cake batter comes together quickly with pantry staples, and the crumb topping adds a delicious contrast in texture. The plums, baked to juicy perfection, slightly sink into the batter while keeping their vibrant color and flavor. Served warm or at room temperature, this cake feels both elegant and homey—a timeless treat with broad appeal.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8–10 slices
Cuisine: French / European-style Baking

Ingredients

For the Cake Batter:

  • 2 eggs

  • Pinch of salt

  • 100 g granulated sugar

  • 10 g vanilla sugar

  • 100 g melted butter

  • 200 g plain yogurt

  • 230 g all-purpose flour

  • 15 g baking powder

For the Topping:

  • 2 tbsp granulated sugar

  • 2 tbsp all-purpose flour

  • 40 g butter, softened

  • 14 fresh plums, pitted and halved

Step-by-Step Instructions

Prepare the Cake Batter

  1. Preheat the Oven
    Set your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper.

  2. Beat the Eggs
    In a large mixing bowl, crack the eggs and add a pinch of salt. Whisk using a hand mixer or stand mixer until frothy and pale.

  3. Incorporate Sugars
    Gradually add the granulated sugar and vanilla sugar to the eggs while mixing. Beat until the mixture becomes light and fluffy, about 3–4 minutes.

  4. Add Butter and Yogurt
    Slowly pour in the melted butter and continue mixing. Add the yogurt and stir until fully combined. The batter should be smooth and creamy.

  5. Mix the Dry Ingredients
    In a separate bowl, sift together the flour and baking powder. This helps aerate the flour and ensures even mixing.

  6. Combine Wet and Dry Mixtures
    Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or mixer on low until just combined—avoid overmixing to keep the cake tender.

Prepare the Crumb Topping

  1. Make the Crumble
    In a small bowl, combine the sugar, flour, and softened butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.

Assemble the Cake

  1. Pour the Batter
    Transfer the cake batter into the prepared cake pan and spread evenly with a spatula.

  2. Arrange the Plums
    Place the halved plums, cut side up, on top of the batter in concentric circles or evenly spaced across the surface.

  3. Add the Crumb Topping
    Sprinkle the prepared crumb topping over the plums, covering evenly for a nice golden crunch.

Bake the Cake

  1. Bake
    Place the cake in the preheated oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

  2. Cool
    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This allows the structure to set and the flavors to develop.

Serve

  1. Slice and Enjoy
    Once the cake has cooled, slice into wedges and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Nutritional Information (per slice, based on 10 servings)

  • Calories: 250

  • Protein: 4g

  • Carbohydrates: 30g

  • Sugars: 16g

  • Fat: 13g

  • Saturated Fat: 7g

  • Fiber: 2g

  • Sodium: 160mg

Origin and Popularity

This recipe draws inspiration from French countryside baking traditions, where yogurt-based cakes and stone fruits like plums are staples of summer and autumn desserts. Often referred to as “gâteau au yaourt aux prunes,” these cakes are cherished for their simplicity and rustic elegance. Yogurt provides natural moisture and tenderness, while the addition of fresh plums gives the cake a tart burst that contrasts beautifully with the sweet, buttery base. The crumb topping, similar to a streusel, is a popular addition across Europe for both fruit pies and coffee cakes. This French plum cake blends all these comforting elements into one visually stunning and delicious dessert.

Reasons to Love This Recipe

  • Moist and Tender Texture: Thanks to yogurt and butter

  • Perfectly Balanced Sweetness: Lightly sweet cake balanced by tart plums

  • Simple to Make: Easy steps, no special tools needed

  • Great Use of Fresh Fruit: Ideal for summer and fall produce

  • Visually Beautiful: Halved plums create a colorful, rustic look

Health Benefits

While this cake is a treat, it also includes ingredients that offer modest health benefits:

  • Plums: Rich in antioxidants, fiber, and vitamins A and C

  • Yogurt: Provides probiotics, calcium, and protein

  • Eggs: A good source of protein and essential nutrients

  • Homemade: Lower in preservatives and additives than store-bought desserts

Serving Suggestions

  • With Tea or Coffee: Makes a perfect pairing with afternoon beverages

  • As a Brunch Dessert: Light and not overly sweet

  • With Whipped Cream: Add a swirl of whipped cream or crème fraîche

  • Topped with Ice Cream: A scoop of vanilla or cinnamon ice cream complements the warm cake

  • Dust with Powdered Sugar: For an elegant presentation

Cooking Tips

  • Use Ripe but Firm Plums: Overripe plums can make the cake soggy

  • Don’t Overmix the Batter: This ensures a soft, fluffy crumb

  • Cool Before Cutting: Helps the cake slice cleanly and hold its shape

  • Grease the Pan Well: Or use parchment for easy removal

  • Double for a Larger Crowd: This cake doubles well for a 9×13 pan

Variations

  • Add Almond Flour: Swap ⅓ of the flour for almond flour for nutty richness

  • Spice It Up: Add ½ teaspoon cinnamon or cardamom to the batter

  • Use Different Fruits: Try apricots, cherries, or figs instead of plums

  • Add Lemon Zest: For brightness in the batter

  • Make It Gluten-Free: Use a 1:1 gluten-free flour blend

Conclusion

This French Plum Cake with Yogurt and Crumb Topping is an effortlessly elegant dessert that feels as at home at a family brunch as it does at a tea party. With its light and fluffy texture, juicy fruit center, and golden streusel top, it’s the kind of recipe that you’ll come back to whenever plums are in season—or when you simply want a cozy, homemade dessert. Easy to prepare, lovely to serve, and a joy to eat, this cake is a delightful addition to any baker’s repertoire.

Frequently Asked Questions

1. Can I use frozen plums?
Yes, but thaw and pat them dry before using to prevent excess moisture.

2. Can I substitute the yogurt?
Yes, use sour cream, buttermilk, or Greek yogurt for a similar effect.

3. How do I store leftovers?
Wrap and store at room temperature for 1 day or refrigerate for up to 4 days.

4. Can I freeze this cake?
Yes. Wrap tightly in plastic and foil, and freeze for up to 2 months.

5. Can I make this in a rectangular pan?
Yes, a 9×9 inch square pan works well. Adjust baking time slightly.

6. What if I don’t have vanilla sugar?
Use 1 tsp vanilla extract and increase the sugar by 10 g.

7. Can I add nuts to the topping?
Yes. Chopped almonds or walnuts add a lovely crunch.

8. Is this cake suitable for kids?
Yes. It’s lightly sweet and uses whole ingredients.

9. Can I use self-rising flour?
Yes, but omit the baking powder if you do.

10. How can I make it dairy-free?
Use plant-based yogurt and dairy-free butter alternatives.

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