Plum Moelleux Cake Recipe

This plum cake is everything I love about baking—simple ingredients that come together to create a cozy, homemade treat that’s perfect for sharing with friends over coffee. Plus, the sweet and tangy plums make each bite so satisfying and Instagram-worthy!

I adore baking my Moelleux Cake with plums, using granulated sugar and softened unsalted butter to achieve the perfect, moist texture. My favorite part is the juicy burst from the slices of ripe plum.

Yogurt lends tenderness to the cake, and a hint of vanilla extract adds a lovely aroma. The turbinado sugar sprinkled on top adds a little bit of crunch and, you know, we all love that contrast in texture.

Ingredients

Sugar in granulated form: This sweetener supplies sweetness and has a hand in achieving the tender cake texture we want.

Butter that is not salted: Delivers opulence, a silky mouthfeel, and a buttery taste.

Bind ingredients, add moisture and structure to the cake: Eggs.

Unflavored yogurt: Contributes acidity and moisture; helps achieve tender crumb.

Provides structure and supports rise.

Plums at their peak: Sweetness and juiciness.

Flavor with just a hint of tartness.

Turbinado sugar: Provides a topping that is crunchy, a flavor that is subtly caramel, and is optional.

Ingredient Quantities

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) plain yogurt
• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4-5 ripe plums, pitted and sliced
• 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and placing parchment paper on the bottom for easy cake removal.

2. In a sizable mixing basin, combine the sugar and softened butter, Cream together the granulated sugar and softened butter until light and fluffy using an electric mixer on medium speed.

3. Include the eggs, one by one, and beat them in well after each goes in. Pour in the vanilla and stir it in quietly.

4. Incorporate the plain yogurt into the mixture until fully integrated. The mixture may appear somewhat curdled, but that’s a normal appearance for this stage.

5. In another bowl, combine the all-purpose flour, baking powder, and salt.

6. The wet ingredients are combined with the dry ingredients, which are added gradually, in the usual manner of making quick breads and muffins. The mixture should not be allowed to become too homogeneous; in other words, it should not be overmixed.

7. Spread the batter evenly across the prepared cake pan with a spatula.

8. Place the sliced plums atop the batter, pressing them gently into the mixture.

9. If you want, you can sprinkle the plums with turbinado sugar to give the plums a crunchy topping.

10. Preheat the oven to 350°F. Place the pan in the middle of the oven. Bake for 40-45 minutes. Using oven mitts, carefully check if the cake is done by inserting a toothpick into the center. If the toothpick does not come out clean, then bake for another 5 minutes. Once the cake is done, let it cool in the pan for 10 minutes. Then take it out of the pan and let it cool completely on a wire rack.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowls (2)
5. Electric mixer
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Knife
10. Cutting board
11. Oven mitts
12. Toothpick
13. Wire rack

FAQ

• Can I substitute the plain yogurt with another ingredient?The plain yogurt can be substituted with sour cream or crème fraîche to achieve an equally moist cake.
• What type of plums work best for this recipe?Any sweet and ripe kind of plums will work, but they must be firm enough to hold their shape when baked.
• How should I store the cake after baking?Keep the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Can I use a different fruit instead of plums?You can substitute plums with peaches, apricots, or nectarines to achieve a different flavor.
• Is there a gluten-free version of this cake?A gluten-free all-purpose flour blend can be used in place of the normal flour to make the cake gluten-free.
• Can I make this cake ahead of time?You can indeed bake the cake one day ahead of time and store it as directed. It not infrequently has a more delicious taste the second day because the flavors have melded together.

Substitutions and Variations

1/2 cup (115g) unsalted butter, softened: You can use the same quantity of either coconut oil or vegetable oil to substitute for the butter.
3 large eggs: If you’re looking to replace them with applesauce, you would use 3/4 cup (180ml) unsweetened applesauce. If you’re going the flax route, you’d use 3 tablespoons ground flaxseed mixed with 9 tablespoons water to equal 3 eggs.
1/2 cup (120ml) plain yogurt: Substitute with 1/2 cup (120ml) sour cream or 1/2 cup (120ml) buttermilk.
1 cup (200g) granulated sugar: Substitute with 1 cup (200g) coconut sugar or 1 cup (200g) light brown sugar.

Pro Tips

1. Room Temperature Ingredients Ensure the butter, yogurt, and eggs are at room temperature before starting. This helps them blend more smoothly, resulting in a more even and tender crumb.

2. Select the Right Plums Use ripe but firm plums for the best flavor and texture. Overly soft plums might release too much juice, making the cake soggy.

3. Properly Cream Butter and Sugar Take the time to cream the butter and sugar until it is light and fluffy. This step is crucial for incorporating air, which helps the cake rise and achieve a light texture.

4. Fold, Don’t Overmix When incorporating the dry ingredients, gently fold them into the wet ingredients to avoid overmixing, which can make the cake dense.

5. Customized Topping Consider adding a sprinkle of cinnamon to the turbinado sugar topping for an extra layer of flavor that complements the plums nicely.