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Apricot Plum Cake

Apricot Plum Cake

Prep Time 15 minutes
Cook Time 30 minutes


  • 125 g butter softened
  • 1/2 cup yogurt
  • 1/2 teaspoon baking powder
  • 2 cups flour -
  • 3 eggs
  • 1 cup sugar
  • icing sugar for sprinkling
  • 4-5 fresh apricots cut into slices
  • 4-5 fresh plums halved and pitted (number will depend on sizes of fruit)


  1. Start by adding yeast to yogurt to activate it and allow to sit for at least 10 minutes until frothy and has a wonderful yeast smell.
  2. In a bowl whisk together eggs and sugar until white in colour and after that add the butter constantly mixing. When evenly combined start adding the sifted flour. In the end add the the yeast mixture and mix until completely combined into a consistent dough.
  3. Place dough into a baking paper covered pan and use your hands to even it and spread it into the corners.
  4. Meanwhile dip all the fruits in sugar and arrange on top of the dough. Place the plums halves cut side up and push them gently into the dough.
  5. Preheat the oven to 350 degrees F/ 180C.
  6. Bake for about 20 to 30 minutes or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes during which time the plums juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
  7. Once cool, dust with powdered sugar. (It soaks into the plums, but keeps the cake a speckly white.)