Late Summer Plum Cake

Blog post

1 lb of plums (Here I used 4 red plums and 2 black plums) cut in half and pitted
1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp kosher salt
3 eggs
2/3 cup olive oil
2/3 cup plain Greek yogurt
1 cup plus 1 Tbsp granulated sugar
1 lemon zested

Preheat oven to 350 degrees.

Butter and flour a 10" springform pan.

To make the cake:
1. In a medium size bowl, whisk the flour, baking soda, and kosher salt.
2. Using your stand mixer, combine the eggs, olive oil, yogurt, and 1 cup of the granulated sugar.
3. Gradually add the flour mixture to the wet mixture and blend until combined. Scrap the sides of the mixing bowl and bottom to ensure everything gets blended. Remove from the stand. Add the lemon zest and stir until blended.
4. Pour the cake mix into the prepared springform pan.
5. Slit the middle of each slice of plum so it'll fan slightly. Arrange the sliced plums in top of the cake batter.
6. Sprinkle the remaining 1 Tbsp of granulated sugar on top of the cake batter.
7. Bake in a 350 degree oven for 60 mins.

Recipe inspired by the blog Eat In My Kitchen, French Yogurt Cake with Greengage Plums 


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