Yogurt and Jam Plumcake

Here is an Italian version of the classic yogurt and jam plumcake, a soft and delicious sweet perfect for breakfast or a genuine snack.

Ingredients

• 250 g of all-purpose flour
• 2 eggs
• 125 g of sugar
• 125 g of plain yogurt (preferably full-fat)
• 80 ml of seed oil (for example, sunflower oil)
• 1 packet of baking powder
• 1 pinch of salt
• Jam of your choice (about 3-4 tablespoons)
• Icing sugar (for decoration, optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, beat the eggs with the sugar until you get a frothy and light mixture.
3. Add the yogurt and seed oil, mixing gently to blend everything together.
4. Add the sifted flour together with the baking powder and a pinch of salt, mixing again to avoid lumps.
5. Line a plumcake mold with parchment paper or grease and flour it, then pour half of the batter into the mold.
6. Add a layer of jam on top of the batter, trying not to touch the edges of the mold to prevent burning during cooking.
7. Cover with the remaining batter, leveling with a spatula.
8. Bake for about 35-40 minutes or until a toothpick comes out clean from the center of the plumcake.
9. Let it cool down, then unmold the plumcake and, if desired, dust it with icing sugar before serving.

Curiosity

In Italy, the term “plumcake” generally refers to fruit-based baked sweets, in a donut or rectangular shape (like the one we prepared), although the original English plum cake recipe calls for the use of dried fruit (such as plums or raisins) mixed directly into the batter. The variation with yogurt and jam is one of the many Italian interpretations of a foreign classic, offering a particular softness and a taste that easily pairs with morning coffee or afternoon tea.