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Yogurt cake with plums and vanilla — cranberries

By: Susan Updated on Sat, 10 Oct 2026 17:03:47 GMT Desserts

Tags: #cakes

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Yogurt cake with plums and vanilla — cranberries

Yogurt cake with plums and vanilla — cranberries. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Before you start

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Preparation: 20 min. Cooking: about 45 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

Ingredients

Cake batter

  • 3 large eggs
  • 160 g granulated sugar
  • 180 g plain full-fat yogurt
  • 80 ml neutral sunflower oil
  • 240 g all-purpose wheat flour
  • 10 g baking powder
  • 2 g fine salt

Flavor ingredients

  • 300 g plums, pitted, prepared weight
  • 1 tsp vanilla extract
  • 50 g dried cranberries

Method

  1. Heat the oven to 175°C (345°F), conventional heat. Line the base of 24 cm round cake tin with baking parchment and lightly grease the sides.
  2. Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
  3. Whisk eggs and sugar for 1 minute. Stir in the yogurt and oil until smooth. In another bowl mix flour, baking powder and salt. Fold the dry mixture into the wet mixture just until no flour remains.
  4. Fold the listed extra nuts, dried fruit, coconut or chopped chocolate into the batter or filling before transferring to the tin. Keep the main fruit for its separate layer or topping. Fold zest, spices or vanilla into the batter. Spread half the batter in the tin, scatter half the fruit, then repeat. Sprinkle any listed almonds over the top. Keep the fruit distributed rather than in one wet mound.
  5. Bake on the middle rack for 40–53 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
  6. Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.

Serving and slicing

Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Storage

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Summary

Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Yogurt cake with plums and vanilla — cranberries
Yogurt cake with plums and vanilla — cranberries

FAQs

Which pan should I use?

24 cm round cake tin

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Does the timing include cooling?

Preparation: 20 min. Cooking: about 45 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

How should I store the cake?

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Yogurt cake with plums and vanilla — cranberries

Prep time:
20 min
Cook time:
45 min
Total time:
65 min
Servings:
12
Yogurt cake with plums and vanilla — cranberries
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Yogurt cake with plums and vanilla — cranberries. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Ingredients

  • Cake batter

  • Flavor ingredients

Instructions

1.

1. Step 1: Heat the oven to 175°C (345°F), conventional heat. Line the base of 24 cm round cake tin with baking parchment and lightly grease the sides.

2.

2. Step 2: Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.

3.

3. Step 3: Whisk eggs and sugar for 1 minute. Stir in the yogurt and oil until smooth. In another bowl mix flour, baking powder and salt. Fold the dry mixture into the wet mixture just until no flour remains.

4.

4. Step 4: Fold the listed extra nuts, dried fruit, coconut or chopped chocolate into the batter or filling before transferring to the tin. Keep the main fruit for its separate layer or topping. Fold zest, spices or vanilla into the batter. Spread half the batter in the tin, scatter half the fruit, then repeat. Sprinkle any listed almonds over the top. Keep the fruit distributed rather than in one wet mound.

5.

5. Step 5: Bake on the middle rack for 40–53 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.

6.

6. Step 6: Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.

Good to know

  1. The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
  2. Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Equipment

  • Kitchen scales, mixing bowls, spatula, whisk and 24 cm round cake tin.

Allergens

Always check labels if you have allergies.
  • Contains milk and wheat/gluten. Check biscuit and chocolate labels for additional allergens. Contains eggs.