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Peach and Plum Cake
Prep
30 mins
Cook
45 mins
Servings
12
Difficulty
Hard
There's something magical about late summer when peaches and plums are at their peak, and this cake is the perfect way to celebrate them. The beauty of this recipe is how simple it is to throw together in just thirty minutes of prep time, making it ideal for when you want a homemade dessert without spending hours in the kitchen. I love using plain yogurt in the batter because it keeps the cake incredibly moist while adding beneficial probiotics that aid digestion. The warm cinnamon and juicy stone fruits create a naturally sweet flavor that comes together in under forty five minutes of baking. Whether you're planning a casual dinner or need a crowd pleasing dessert, this peach and plum cake delivers bakery quality results without the bakery price tag.
Ella x
Ingredients
- 11 teaspoon unsalted butter, or as needed
- 11 ½ cups white sugar, divided
- 11 stick unsalted butter, room temperature
- 22 extra large eggs
- 11 cup plain yogurt
- 11 teaspoon vanilla extract
- 22 cups all-purpose flour
- 11 teaspoon baking soda
- 11 teaspoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 teaspoon ground cinnamon
- 55 medium ripe plums, pitted and sliced
- 33 large ripe peaches - peeled, pitted, and sliced
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
- 2
Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
- 3
Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.
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