This yogurt cake with plums and almond crumble is the perfect combination of light, fluffy yogurt foam and a rich layer of juicy plums. Topped with a buttery, almond-infused crumble, this cake is as delicious as it is beautiful. The tartness of the plums pairs wonderfully with the creamy yogurt layer, while the crunchy crumble adds an irresistible texture. If plums aren’t in season, you can easily substitute them with other fruits or even a fruit preserve. This cake is simple to make and perfect for a cozy weekend treat, especially with a cup of coffee.
Why You’ll Love This:
You’ll fall in love with this yogurt cake for its blend of textures and flavors. The light, airy yogurt foam feels like a cloud, contrasting perfectly with the juicy, spiced plums nestled underneath. The buttery crust and almond crumble bring a delightful crunch to each bite. This cake is incredibly versatile – if plums aren’t available, other fruits like apples, berries, or even a jam layer can be used. The recipe is quick and easy to follow, making it a wonderful option for both experienced and novice bakers alike. It’s the perfect dessert for a family gathering or a casual coffee break.
Perfect Occasion:
This yogurt cake with plums and almond crumble is perfect for any occasion where you want to serve something light yet satisfying. Whether you’re having a weekend brunch, celebrating a special occasion, or just enjoying a relaxed afternoon, this cake fits right in. Its seasonal flavors make it an excellent choice for autumn gatherings, and it pairs beautifully with tea or coffee. The cake can also be made ahead of time, making it convenient for entertaining or as a thoughtful homemade gift.
Decoration Tips:
For a beautiful presentation, dust the cake with powdered sugar once it has cooled. This gives it a rustic, inviting look. You can also scatter a few sliced almonds on top of the crumble before baking for extra texture and a lovely visual touch. If you’re serving this cake for a special occasion, consider adding a few fresh plum slices or edible flowers as a garnish. Plating it with a dollop of whipped cream or a scoop of vanilla ice cream can turn this simple cake into a more luxurious dessert, perfect for impressing guests.
Ingredients for the Dough:
- 270g cake flour
- 120g cold butter
- 100g sugar
- 3 egg yolks
Instructions for the Dough:
- In a mixing bowl, briefly blend the flour, butter, and sugar until the mixture resembles sand. Set aside 3 tablespoons of this mixture to use for the crumble later.
- Add the egg yolks to the remaining mixture and blend again until just combined.
- Line a 21cm springform pan with parchment paper and grease the sides with butter, dusting with flour. Press the dough into the bottom and up the sides of the pan.
- Chill the crust in the refrigerator while you prepare the filling.
Ingredients for the Plum Layer:
- 500g plums, pitted and halved
- 1 tablespoon sugar (brown sugar recommended)
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
Instructions for the Plum Layer:
- Heat the butter in a pan over medium-high heat. Add the sugar and cinnamon, then stir in the plums.
- Cook the plums on high heat until they begin to soften and the liquid evaporates. The plums should be slightly broken down but not completely mushy. Set aside.
Ingredients for the Yogurt Foam:
- 400g Greek yogurt (or thick natural yogurt) at room temperature
- 3 egg whites
- 70g sugar
- 1 packet vanilla pudding mix (40g)
Instructions for the Yogurt Foam:
- In a large bowl, beat the egg whites with the sugar until stiff peaks form.
- In another bowl, mix the yogurt with the pudding powder until smooth. Gently fold in the beaten egg whites until combined.
Additional Ingredients:
- 1 tablespoon almond flour
Assembly and Baking:
- Preheat your oven to 175-180°C (top and bottom heat).
- Spread the prepared plum mixture evenly over the chilled crust.
- Pour the yogurt foam on top of the plums.
- Take the reserved dough mixture and combine it with the almond flour to form a crumble. Sprinkle this crumble evenly over the yogurt layer.
- Bake for approximately 45 minutes, or until the top is golden and the yogurt layer is set.
Allow the cake to cool before serving. Enjoy this delightful blend of fruit, cream, and crunchy crumble!
