Jammy, caramelized plums, bright lemon, and rich extra virgin olive oil come together in a tender, golden cake that's made for late-summer baking. Nounós Creamery Classic Plain Greek Yogurt adds a subtle tang and creamy texture to the batter, balancing the sweetness of the plums and bringing a little extra protein to every slice. Served upside down so the beautiful fruit takes center stage, it's an easy yet impressive dessert for the season.
Plum Topping Ingredients:
4-5 plums, washed and dried
3 tbsp Extra Virgin Olive Oil
⅓ cup brown sugar
Pinch of Salt
Cake Batter Ingredients:
1 cup flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 eggs, room temperature
⅔ cup granulated sugar
⅓ cup Extra Virgin Olive Oil
Zest of one lemon, preferably meyer
1-2 tbsp milk
1 tsp vanilla extract
Steps:
Preheat the oven to 350 degrees. Grease an 8 inch cake pan and then line it with parchment paper.
Slice the plums in half and remove the pit. On the skin side of each slice, slice off enough plum that you are left with a one inch thick plum slice. Save the sliced off bits for a snack and set the plums aside.
Assemble the plum topping. Drizzle the 3 tbsp olive oil in the lined cake pan, rotating until the parchment is evenly coated. Sprinkle on the brown sugar and salt, and rub together until a paste forms. Place the plum slices pit-side down in the pan in a design of your choosing. 6-8 plums should fit nicely. Set the pan aside.
Make the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs and sugar for about one minute, until light and fluffy. Whisk in the Nounós Creamery Plain Greek Yogurt, olive oil, lemon zest, whole milk, and vanilla extract. Fold in the dry ingredients until just combined.
Pour the batter over the peaches and bake for 40-50 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack for 10-15 minutes.
Remove the cake from the pan. Run a knife along the edge of the pan. Place your serving plate over the cake and gently invert. Lift off the pan and peel away the parchment paper. Let cool completely and serve.