Plumcake with Apricot Yogurt

Difficulty Serves
Easy 8-10


  • 4 eggs at room temperature
  • 1 cup sugar
  • 3/4 cup apricot yogurt at room temperature
  • 1/3 cup sunflower oil
  • 2 ¼ cups flour
  • 1 cup cornstarch
  • 1 tbs baking powder
  • Next step Plum Sauce:
  • 2 cups (about 10 plums) peeled, pitted and sliced
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • Juice one lemon


  1. Butter and flour a 12 x 4 x 2- inch loaf or similar pan and set aside
  2. In a large bowl, whip together the eggs, sugar, yogurt and oil until well blended.
  3. In a separate bowl, combine the flour, cornstarch, salt and baking powder. Blend the flour mixture into the egg mixture on low speed until well mixed.
  4. Scrape the batter into pan and bake about 55 minutes or until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. Transfer to a cooling rack and cool completely.
  5. To make the Plum Sauce:
  6. Place the plums, sugar, and salt in a 1 quart sauce pan. Place over medium heat and bring to a boil. Lower the heat and cook until the mixture thickens into a sauce
  7. Remove the pan from the heat and stir in the cinnamon and lemon juice.
  8. Serve over plumcake

This recipe was featured on Season 30 - Episode 3005.

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Pamela Jean Sullivan

Hi Mary Ann,
I enjoy all your shows.
What brand or metal material 12×4×2 loaf pan do you recommend? Im making your Plum cake /Apricot and your lemon and lemon zest.
Thank you
Pamela Sullivan

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