As we near the end of summer and before stone fruit season is completely over, I wanted to bake a moist, fluffy cake with juicy, plummy pluots. This is a simple, but delicious and fruity cake that’s perfect to enjoy with a nice cup of tea.

Adapting the Blueberry Bundt Cake Recipe

This cake is based on the Blueberry Orange Bundt Cake Recipe which I posted in May. That recipe is an adaptation of Martha Stewart’s blueberry-lemon bundt cake recipe where I used Greek Yogurt. I’m telling you it was the fluffiest, creamiest, moist cake ever and I’ve been wanting to make a cake with yogurt again! So this cake is an adaptation of that bundt cake; this time though, you just need an oven proof baking pan instead of a fancy bundt cake pan, and in place of blueberries you need some ripe, juicy stone fruit.

Pluots, Hybrid Stone Fruit

I have seen so many hybrid stone fruit everywhere this year and it’s been delightful. There are Apriums, Plumcots and Pluots, but Pluots which are more plum than apricot are my favorite. I really like the sweet, tart flavors of a plum with some of the apricot texture. Fruit like this becomes even more delicious when baked and that’s why its perfect for a simple yogurt cake. Color combination of this fruit is also so gorgeous you get some that are reddish-pink, yellow-orange or some have all those colors in one!

No Fuss, Easy Baking

I love using cake pans with fancy designs but I also love cakes that I can just bake in a simple baking pan. I also like cakes where I don’t have to separate eggs and don’t involve difficult techniques. Love keeping things easy when it comes to baking! There’s no need to even butter the baking pan for this cake, just line a parchment paper and transfer the batter. I’m not meticulous enough to measure the parchment paper to fit perfectly inside the baking pan either, I just cut a sheet large enough that go over the edges.

Some Tips for Best Results:

You can use non-fat Greek yogurt, but I recommend using at least 2% milk fat for the creamiest cake.
This cake batter is thick and sticky, so use the rubber spatula to smooth out the surface before placing your fruit on top.
When you place pluots on the batter, just gently place them on top and don’t push them into the batter.
After letting your cake bake for 50 minutes, cover the top of cake with aluminum foil to prevent it from burning. Then, let the cake bake for another 15-20 minutes.
Don’t worry when the tooth pick doesn’t come out completely clean. Due to the moisture content of this cake, you will have some crumbs that will stick to the toothpick. It doesn’t mean the cake isn’t done.

Dove Grey Felicity Tea Cup and Cake Plate

To enjoy this cake with a nice cup of Darjeeling tea, I set Dove Grey Felicity pieces from Burleigh. As you can guess, I have lot of love for Burleigh pieces and they are one of my all time favorite pottery companies. Dove Grey Felicity is one of my favorite Burleigh patterns and I remember falling in love with it when I first saw these pieces in a little shop in Southern California. Sadly, Burleigh has discontinued this color, so these pieces are even more precious but they still make Blue Felicity and you can order those pretty pieces from Denby Pottery, Anne Marie and The Bee’s Knees British Imports.

Print Recipe

Pluot Yogurt Cake

Adaptation of Blueberry-lemon bundt cake recipe by Martha Stewart via marthastewart.com

Prep Time15

Cook Time1 10

Equipment

10 x 6 x 1¾ Oven proof baking pan

Ingredients

5-6 small or medium pluots, cored and halved
2 cups unbleached all purpose flour
2 tsp baking powder
½ tsp salt
1 cup cane sugar
½ cup unsalted butter room temperature
2 eggs
½ tsp vanilla extract
1 cup greek yogurt ( I used 2% milk fat)
1 tsp lemon zest
powdered sugar (optional)

Instructions

Sift together flour, salt, and baking powder in a bowl and set it aside.
Turn on oven to 356° and line large piece of parchment paper inside the baking pan. Parchment should be large enough to go over the edges of pan.
In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add one eggs at a time then add vanilla extract and mix well.
Add Greek yogurt and lemon zest to the batter and mix well. Then gradually stir in the flour. Do not over mix the batter.
Once the flour is incorporated in the batter, transfer it in the baking pan. Smooth out any uneven surface with a rubber spatula and place pluots on the top gently. Do not push the fruit into the batter.
Bake the cake in the oven for 50 minutes, then cover the top of cake with aluminum foil to prevent the surface from burning. Bake the cake for another 15-20 minutes with foil on or until the tooth pick inserted comes out relatively clean.*
Take the cake out of the oven and let it cool with the aluminum foil on for 30-40 minutes. Once cooled, cut cake in individual squares and sprinkle some powdered sugar on top.

Notes

*This is a very moist creamy cake; which means when you insert a tooth pick into the cake, it may feel soft and toothpick will have some crumbs stuck to it. This does not mean the cake is not done baking. Once the cake cools, it will become more firm.

Moist and Fluffy Pluot Yogurt Cake