Brown butter Yogurt Italian Plum Cake Recipe
Brown butter and Yogurt Plum Cake is the answer to that late summer when you have a pile of Italian plums and no idea what to do with them. The plums sink into the batter as they bake, releasing their juices and turning jammy.
No mixer, and the whole thing is on your table in about an hour. Not your average fruit cake.
Italian prune plums are a stone fruit that only shows up for a few weeks each year, and this cake is exactly why you should grab them.
Quick Look at this Recipe:
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Key Ingredients, Variations and Substitutions
Italian Prune Plums – small, oval, dark purple plums. They’re less watery than regular plums, and they hold their shape in the batter without making it soggy. As they bake, their skin softens, and they turn jammy. Look for firm-ish plums that give just slightly when pressed. Overripe plums can release too much liquid. If Italian Plums aren’t available, any firm, tart plum variety works. Black or red plums are good substitutes. Cut larger plums into quarters so they don’t weigh down the batter.
Rye Flour – adds a subtle earthiness and a slightly denser crumb that pairs really well with fruit and warm spices. If you don’t have rye flour, just use all-purpose flour for the full amount. The cake will be a little lighter and less complex in flavor.
Greek Yogurt – keeps the cake moist and adds a slight tang. Full-fat is best here. Sour cream works as a 1:1 substitute and gives a very similar result.
Other ingredients: fresh ginger, butter, coconut sugar, vanilla extract, orange zest, all-purpose flour, baking powder, ground cinnamon, ground cardamom, freshly grated nutmeg, fine salt.
Equipment you will need
- Medium saucepan (light-colored, so you can watch the butter)
- Large mixing bowl
- Whisk
- Rubber spatula
- 9-inch round cake pan or a 9×9 square baking pan
- Parchment paper
- Zester or fine grater
- Measuring cups and spoons
- Kitchen scale
- Cooling rack
Top Tips
Use firm-ripe plums. They should cut easily in half without falling apart. Firm plums soften beautifully during baking.
Don’t skip cooling the browned butter. Warm is fine, but hot butter can partially cook the eggs.
Don’t overmix once you add the flour. Fold just until no streaks of flour remain. Overmixing develops gluten and makes the cake tough instead of tender.
Step-by-step instructions
- Place 170 g of unsalted butter in a small saucepan over medium heat.
- Let it melt completely, then continue cooking. The butter will foam and bubble as the water cooks off. Swirl the pan occasionally and watch the milk solids at the bottom.
- Once they turn golden brown and the butter smells nutty and toasted, remove the pan from the heat. Set it aside to cool.
- While the butter cools, wash and dry 750-850 g Italian prune plums. Cut each plum in half and remove the pit.
- In a large bowl, whisk together: 3 large eggs, 110 g coconut sugar, 200 g full-fat Greek yogurt, 1 teaspoon vanilla, zest of 1 orange, and 15 g finely grated fresh ginger. Whisk until smooth and well combined.
- Slowly pour the warm brown butter into the bowl while whisking. Keep whisking until the butter is incorporated and the mixture looks smooth.
- Add 220 g all-purpose flour, 60 g light rye flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon cardamom, ¼ teaspoon freshly grated nutmeg, and ½ teaspoon salt to the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together until just combined.
- Don’t keep mixing once you no longer see dry flour. The batter should be thick and soft.
- Add the halved, pitted plums directly to the bowl. Gently fold them into the batter just once or twice, being careful not to break the plums apart.
- Line the bottom of the pan or springform cake pan with parchment paper and lightly grease the sides. Transfer the batter. Using your spatula, gently spread the cake batter into an even layer.
- Sprinkle 1½-2 tablespoons coconut sugar evenly over the top. The sugar will create a lightly crisp, caramelized finish as the cake bakes.
- Bake at 350°F (175°C) for approximately 45–55 minutes. Start checking around 45 minutes.
- The cake is done when: the top is golden brown, the center looks set, and the toothpick inserted comes out clean
- Let the cake cool for 10 minutes
- Serve warm or at room temperature.
Best ways to enjoy
Warm with a scoop of ice cream or Greek yogurt
The next morning, slightly cold, straight from the fridge.
I have a whole collection of dessert recipes if you’re looking for more ideas beyond this one.
More Fruit Cakes You may like:
Storage instructions, reheating
Room temperature: keep the cake loosely covered at room temperature for up to 2 days. The crumb stays moist, and the plums continue to release flavor into the cake.
Refrigerator: store covered in the refrigerator for up to 4-5 days. Bring to room temperature before serving, or warm briefly in the oven at 300°F for about 10 minutes.
Freezing: This cake freezes well. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
Brown Butter Yogurt Italian Plum Cake Recipe
Equipment
- medium saucepan
- large mixing bowl
- whisk
- Rubber spatula
- 9-inch round cake pan or a 9×9 square baking pan
- parchment paper
- Zester or fine grater
- measuring cups and spoons
- kitchen scale
- cooling rack
Ingredients
For the cake
- 170 g unsalted butter
- 3 large eggs room temperature
- 110 g coconut sugar
- 200 g full-fat Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 15 g fresh ginger finely grated
- 220 g all-purpose flour
- 60 g light rye flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon fine salt
- 750 grams Italian prune plums halved and pitted
For the topping
- 1½ –2 tablespoons coconut sugar
Instructions
- Place 170 g unsalted butter in a small saucepan over medium heat.
- Let it melt completely, then continue cooking. The butter will foam and bubble as the water cooks off. Swirl the pan occasionally and watch the milk solids at the bottom.
- Once they turn golden brown and the butter smells nutty and toasted, remove the pan from the heat. Set it aside to cool.
- While the butter cools, wash and dry 750 grams Italian prune plums. Cut each plum in half and remove the pit.
- In a large bowl, whisk together: 3 large eggs, 110 g coconut sugar, 200 g full-fat Greek yogurt, 1 teaspoon vanilla extract, Zest of 1 orange, and 15 g fresh ginger. Whisk until smooth and well combined.
- Slowly pour the cooled brown butter into the bowl while whisking. Keep whisking until the butter is incorporated and the mixture looks smooth.
- Add 220 g all-purpose flour, 60 g light rye flour, 2 teaspoons baking powder, 11 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ¼ teaspoon freshly grated nutmeg, ½ teaspoon fine salt to the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together until just combined.
- Don't keep mixing once you no longer see dry flour, stop. The batter should be thick and soft.
- Add the halved, pitted plums directly to the bowl. Gently fold them into the batter just once or twice, being careful not to break the plums apart.
- Line the bottom of the pan or springform cake pan with parchment paper and lightly grease the sides. Transfer the batter. Using your spatula, gently spread the cake batter into an even layer.
- Sprinkle 1½ –2 tablespoons coconut sugar evenly over the top. The sugar will create a lightly crisp, caramelized finish as the cake bakes.
- Bake at 350°F (175°C) for approximately 45–55 minutes. Start checking around 45 minutes.
- The cake is done when: the top is golden brown, the center looks set rather than jiggly, and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes.
- Serve warm or at room temperature.
Notes
Nutrition
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Conclusion
One bowl, no mixer, no complicated steps – just a batter that comes together quickly and a fruit that does most of the work in the oven. Nothing fancy, but it is so delicious.
FAQ
My brown butter burnt. What happened?
It usually happens because the heat was too high or it was left unattended. Use medium heat, a light-colored pan, and stay close. The moment it smells nutty and looks golden, it’s done.
Can I make this in a different pan?
A 9×9 square pan works well and gives you cleaner slices. A 9-inch springform pan also works. Avoid smaller or deeper pans – the baking time will change, and the center may stay wet.
Can I use brown sugar instead of coconut sugar?
Yes! You can use either brown sugar or white sugar in this cake.
Brown sugar adds a deeper, caramel-like flavor and a little extra moisture. White sugar creates a cleaner sweetness and lets the plums, orange zest, and ginger stand out more.
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