I have a crush on a cookbook, “The Family Calendar Cookbook”, written by my food-writing friend, Kelsey Banfield. You can check out Kelsey’s site, “The Naptime Chef” here.
Every recipe I have tried from her latest cookbook works perfectly. Last spring, I posted my version of her simple and delicious Peach and Tomato Salsa. Browsing through her mouth-watering collection of summer recipes, I settled on her Rhubarb Yogurt Cake featured on page 140. Both Kelsey and my husband Larry are huge rhubarb fans, and I knew Larry would vote for this one.
Unfortunately, there was not a stalk of rhubarb to be found here in San Diego this week. Undaunted, I settled for some pretty Dragon Plums and made a plum yogurt cake instead. These plums are pinky-red skinned with bright red fruit.
I love the simplicity of a yogurt cake, rich and moist without a bit of butter and no need for frosting, perfect for summer gatherings. A lazy baker, I also like not having to clean my mixer either…The next time I make this, I might add 1/4 teaspoon of lemon zest to the batter to maximize the taste of the plums. With rhubarb, I don’t think you would need the lemon.
Thanks, Kelsey, for another winner –
LtC TIP: I use Hain no sodium baking powder in my low salt kitchen.
- 1 cup plain full-fat yogurt
- 1 cup white sugar
- 1 teaspoon sea salt
- ½ teaspoon almond extract
- ½ cup vegetable oil
- 2 large eggs
- 1½ cups unbleached white all-purpose flour, plus 1 tablespoon for the plums
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ - 2 cups pitted plums, each plum cut into 8 pieces
- powdered sugar (optional garnish)
- Preheat the oven to 350 degrees. Lightly oil a 10-inch springform pan and set aside.
- In a large bowl, whisk together the yogurt, sugar, salt and almond extract until smooth. Add the eggs, one at a time, whisking until the batter is thick and smooth.
- Sift together the flour, baking powder and baking soda in a small bowl. Use a rubber spatula to gently fold the flour mixture into the wet ingredients.
- Pour the batter into the prepared pan and use a spatula to gently smooth the top. Gently toss the plums with the remaining flour and sprinkle on top of the batter.
- Bake 40-45 minutes until a cake tester comes out clean and the top springs back when gently touched.
- Allow the cake to rest in the pan for 10 minutes before removing sides. Dust with powdered sugar, if desired, and allow the cake to cool before serving.