Last weekend at the Urbana Farmers Market I came across some little baby Damson Plums. The lady selling them had warned me that they would most likely be too tart to use for anything other than some sort of alcohol. I beg to differ. It’s funny how something like tartness can be so relative. They had great flavor for baking. I love the combination of tart fruits and cream, so I thought a yogurt cake would work nicely. This is a great cake because its super moist and relatively light. Makes for a great breakfast dish as well! P.S. Ted Danson’s kinda awesome. Damages, Curb Your Enthusiasm…Made In America?! I’m pretty sure there are some classic Lifetime made-for-tv movies in his repertoire too. Check out his cameo in the new Beastie Boys video! Awesome.
1 lb of plums, finely chop about 1 cup then slice the rest to go on top of the cake.
1 1/2 cups all-purpose flour
1/2 cup granulated (beet) sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
1 tbsp arrowroot powder
1 tbsp almond or soy milk
3/4 cup vanilla soy yogurt
1 tsp vanilla extract
1/2 tsp lemon zest
3 tbsp canola oil
1 tbsp soy butter, to grease the cake pan
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda. Stir to combine.
In a smaller bowl, combine the arrowroot and soy milk. Whisk to combine. Add the maple syrup and whisk again. Add in the soy yogurt and vanilla extract. Whisk to combine. Lastly, add in the canola oil and whisk again.
Add the wet ingredients into the bowl with the dry ingredients. Stir with a spatula but don’t over mix. Add in the diced plums with their juices and the lemon zest. Stir to combine.
Grease a baking pan (I prefer a round spring form pan) with 1 tbsp of soy butter. Pour in the batter. Arrange the plum slices on top of the batter.
Bake for about 40 minutes, or until a toothpick comes out clean. Set onto a cooling rack and allow the cake to cool for about 15 minutes before removing it from the spring form pan.