Plum Yogurt Almond Cake

Printer-Friendly Version


1 1/2 cups Plum Amazins™

1 tsp Almond extract

1/2 cup Yogurt

1/2 cup Sugar

1/4 cup Honey

3 each Large eggs

1 tsp Vanilla extract

Lemon zest 2 tsp, lightly packed

1 2/3 cups Whole-wheat pastry flour

2 tsp Baking powder

1/2 tsp Salt

1/2 cup Vegetable oil

95 grams / 1 cup Sliced almonds, lightly toasted


1. Preheat an oven to 325ºF. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper.

2. Soak the Plum Amazins with enough room-temperature water to cover. Drain well. Return to the bowl and stir in the almond extract.

3. In a bowl, whisk together the yogurt, sugar, honey, eggs, vanilla, and zest. In a separate bowl, whisk together the flour, baking powder, and salt. Gently mix the flour mixture into the yogurt mixture just to combine. Stir in the oil until incorporated. Fold in the Plum Amazins and 1/2 cup almonds.

4. Pour the batter into the prepared pan. Sprinkle the remaining 1/2 cup almonds on top of the batter. Bake for 35 minutes or until a cake tester inserted into the center comes out clean. Cool the cake on a wire rack for 20 minutes before unmolding.

Makes 1 (9-inch) cake