Yogurt Plum Cake

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside. (You can also use a 9 inch springform pan.)

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another large bowl, cream together the butter and sugar until light and fluffy using an electric mixer. Beat in the eggs, one at a time, followed by the vanilla and almond extract.

Add the yogurt to the wet ingredients and mix until well incorporated. Gradually fold in the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix so your cake texture is light and fluffy. 

Combine brown sugar and cinnamon in a small bowl. 

Pour half of the batter into the prepared pan and spread it evenly using a rubber spatula. Arrange half of the sliced plums on top of the cake batter.

Sprinkle half of the brown sugar and cinnamon mixture over the plum layer. Pour the remaining batter over the plum layer and smooth the top.

Arrange the remaining plum slices on top and sprinkle with the remaining brown sugar and cinnamon mixture.

Bake for 40-55 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. (Mine took closer to 55 minutes but every oven is different so check frequently.)

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

Transfer the cake to a wire rack to cool completely.

Dust the top of the cooled cake with powdered sugar if desired. Slice and serve it as is or with a scoop of vanilla ice cream.