Plum and Boysenberry Yoghurt Cake
Several weeks ago my officemate brought a huge plastic bag filled with plums freshly picked out of their garden definitely I grabbed some so that I can use it on something. When I got home I was thinking what to do with them, with lots of Boysenberry Yoghurt in the fridge and some apricot jam in the cupboard it will definitely be a plum cake. I was thinking of how to incorporate the plums into the cake, at first I thought I can put it on the top but I was afraid it will sink to the bottom once the cake rises so I placed it below and prepare it like an upside down cake. Aesthetically it did not come out nice but I tasted great, hopefully I can perfect the looks next time by adding some sort of caramel to the top so the pores does not show but for now here is how I made it.
- 4 plums, sliced
- ¾ cup boysenberry yogurt
- ½ cup apricot jam
- 1½ cup flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ cup oil
- In a large bowl sift together flour, baking powder and salt.
- In a separate bowl mix together sugar, boysenberry yogurt, apricot jam, eggs, vanilla, oil.
- Combine flour mixture and yoghurt mixture, mix well until texture is even.
- In a non-stick 9-inch round
- spring form pan
- arrange sliced plums then pour the mixture.
- Bake in a 180C pre heated oven and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
- Let it cool down prior to slicing, serve with vanilla ice cream.