Thursday, September 14, 2017

Basic French Yogurt Cake with Figs & Plums


I am calling this a "basic French yogurt cake" because I use this recipe for many different loaf cakes all year long (adapted from Dorie Greenspan's original French Yogurt Cake recipe).

I change it up a bit each time, depending on the season and the fruit I am using.

Here, I used fresh figs from my tree, and 2 small ripe plums.


This is a simple cake and not too sweet, perfect for breakfast.

You can use all figs if you like, but I had 2 little ripe purple plums, and they were perfect with the fresh figs.


Here's how:

1/2 cup of plain yogurt (any type will do)
1 cup sugar
1/2 tsp almond extract
3 eggs
1/2 cup of mild olive oil (I use Colavita)
1 1/2 cups flour (I use 1 cup all purpose flour and 1/2 cup of almond flour)
2 tsp baking powder
pinch of sea salt for good luck
2 ripe figs, sliced thin
2 very small ripe plums, sliced thin (divided)
2 tbsp honey for the glaze

Mix the yogurt, sugar, extract, eggs and olive oil until a pale yellow batter forms.

To the wet ingredients, add in the flour and baking powder. Carefully mix in some of the thinly sliced plums (feel free to add any fruit you like, just make sure you slice it thinly, or the fruit will sink to the bottom).


Spoon batter into a greased and floured 9" loaf pan.

Dot the top with thinly sliced figs and plums.


Bake 350F for 50 minutes.

In a small glass bowl, heat the honey in the microwave for 20 seconds.

Brush the top of the loaf cake with the warmed honey. Let rest in pan 10 minutes before inverting on cooling rack.


Stays moist and delicious for days (if it lasts that long).


I love this cake.

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