Yogurt-Plum Cake Recipe

  Let them eat cake!

Let them eat cake!

My father has an insatiable sweet tooth.  He starts jonesing for ice cream at 10:30 AM and when my back is tuned he will polish off a carton of Breyers before anyone else even knew there was some  in the freezer.  No joke, it won't last 24 hours!  And so, this cake...  

Well endowed with fruit and yogurt this cake at least has some nutritional value.  Way better than ice cream that's for sure.  Why?  Because it's homemade!  Author, Michael Pollan, makes a great case for this in his book "Food Rules: An Eater's Manual".  His forth rule encourages you to eat all the junk food you want as long as you made it.  Not sure this applies to my dad since technically I am the one who baked this but the point is that scratch cooking is comprised of ingredients not "nutrients" and often safer and more wholesome for the consumer.  Yes, ingredients are comprised of nutrients however when nutrients themselves are listed on packaging you have shifted your diet from actual food to synthesized food matter.  Those things are not food.  They are food like substances and you are cheating yourself each time they go down the hatch.  Now, explaining that to my dad with the Breyers has yet to register.  Basically, I need and ice cream maker!


· 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

· 1/2 cup packed light-brown sugar

· 1/2 cup granulated sugar

· 3 large eggs

· 1 teaspoon pure vanilla extract

· 1 1/2 cups plus 2 tablespoons all-purpose flour

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 1/4 cup Greek yogurt (plain, although experimenting with vanilla might be fun!!!)

· Confectioners' sugar, for dusting


  • Cream the butter and sugars. Then stir in the eggs and vanilla and mix well

  • In a separate bowl combine the other dry ingredients (flour, salt, baking soda)

  • Add the dry ingredients to the wet and mix well.

  • Fold in the yogurt and pour into a greased 8 inch baking pan.

  • Arrange your sliced fruit on top and then bake for 30-45ish minute till the center is firm using the toothpick test.

  • Once cooled completely you can top with a dusting of confectioner’s sugar.