Raspberry & Plum Yogurt-Olive Oil Cake
Recipe type: Brunch, Breakfast, Baked Goods, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
This lightly sweet, fruit-packed yogurt-olive oil cake is great with your morning coffee or served with a scoop of ice cream and a few additional berries for dessert.
  • 1½ c. + 2 Tbsp. All-Purpose Flour
  • ½ c. Cornmeal
  • ½ tsp. Kosher Salt
  • ¼ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 c. Plain Greek Yogurt (I use full-fat)
  • ½ c. Extra Virgin Olive Oil
  • 2 Eggs
  • ½ c. Sugar
  • zest of 1 Lemon
  • 1½ c. Raspberries
  • 3 small Plums, quartered
  1. Preheat oven to 350°. Line the bottom of a springform pan with parchment and oil the sides.
  2. In a large bowl, whisk together 1½ c. flour, cornmeal, salt, cinnamon, baking powder, and baking soda. In a medium bowl, whisk together yogurt, oil, eggs, sugar, and lemon zest. In a small bowl, toss the raspberries with the remaining 2 Tbsp. of flour.
  3. Pour the wet ingredients into the dry ingredients and quickly combine until just combined. Gently fold in the raspberries in 2 additions. Transfer the batter to the prepared pan and spread evenly. Arrange the quartered plums in the batter, skin-side up.
  4. Bake until a tester inserted in the center of the cake comes out clean, about 55 minutes. Cool on a rack for at least 15 minutes before slicing and serving.
Recipe by strawberryplum at http://www.strawberryplum.com/raspberry-plum-yogurt-olive-oil-cake/