I’m tired. Of picking plums. No really, I am. Don’t get me wrong, I’m super grateful to have a plum tree, and don’t want to sound like a whiner, but this tree HAS NOT STOPPED. Seriously, this small, unassuming, and not-so-pretty plum tree in our yard has proven to be the Magic Porridge Pot of fruit trees (if you haven’t read the book, I hyperlinked the story, it was one of my favourites growing up).
Needless to say, I’ve felt this sense of panic in trying to use up the plums. I grew up in a family that doesn’t tolerate waste, and I’m proud of it. Therefore, I wanted to make my mom proud and of course make something nice for the week coming up to enjoy with a nice cup (or two, let’s be honest) of coffee. I decided I wouldn’t completely re-invent the wheel, and highjacked my Apple Greek Yogurt Cake recipe and made some tweaks to make it work for plums.
Naturally a complicated person, I could have just made one cake but I didn’t know exactly how I wanted to assemble the cake, so I made two. Of course. Like, why not? (Enter my husband shaking his head at me, a regular occurrence in our house). Fruit on the bottom or the top? How do you know until you try?
I made the cake both ways, and though the fruit on the bottom was pretty, the preference was for the fruit on the top. Side note: if you want to put the fruit on the bottom, simply adjust the recipe to coat the bottom of the greased pan with 1/4 c. each brown sugar and melted butter, and place the plums cut-side-down in the dish before spooning your batter over them and topping it with the streusel, which actually will be on the bottom after you let it sit and turn it upside down on a plate once it is baked.
Moist and not-too-sweet, this cake is a winner. And possibly my last plum recipe of the season (no promises).
- 25-30 Italian prune plums, washed & halved, pits removed
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 c. Greek yogurt (plain or vanilla)
- 2 tsp. vanilla
- juice and grated zest of 1 lemon
- 1/4 c. butter
- 3/4 c. sugar
- 2 eggs
Whole Wheat Streusel
- 1 c. finely chopped pecans
- 1/4 c. brown sugar
- 1/4 tsp. salt
- 1/4 c. melted butter
- 1/2 c. whole wheat flour
- 1 tsp. cinnamon
Combine all of the ingredients together in a medium bowl and set aside.
- Preheat the oven to 350F and grease a 13×9″ baking pan OR two 9″ round pans.
- Prepare the streusel below and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a separate small bowl combine the Greek yogurt, lemon zest, juice and vanilla and set aside.
- In a large bowl (with an electric hand mixer) or Kitchen Aid Mixer beat the butter and sugar at high speed until light coloured. Add the eggs one at a time and beat until fluffy. Add the flour and yogurt mixtures alternately in 2 parts while mixing on low speed until mixed, scraping the sides of the bowl.
- Pour the batter into the prepared pan(s) – clearly divide the batter between the two 9″ pans if that is what you’re using, and spread until it is even in the pan(s) with a rubber spatula.
- Place your plum halves cut-side-down arranged on top of the batter in your pan(s).
- Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.