My favorite breakfasts are those accompanied by simple, fluffy cakes, and the yogurt plum cake is definitely one of my top ten favorites :D
Here’s a version I’m sharing with corn oil and apricot yogurt! Try it—it’s absolutely delicious!!!
Yogurt Plumcake
Ingredients
- 150 g 00 flour
- 50 g potato starch
- 250 g apricot yogurt without chunks
- 3 eggs (I prefer the ones with yellow yolks)
- 140 g sugar
- 100 ml corn oil
- 1 packet of yeast
- 1 packet of vanilla extract
- salt
Directions
Beat the eggs with the sugar, salt, and vanilla extract for 5 minutes until the mixture is fluffy.
While continuing to whisk, slowly drizzle in the oil.
In a separate bowl, mix the sifted flour with the cornstarch and baking powder, then add 2 tablespoons of this mixture to the batter, continuing to beat.
Finally, add the 250g of yogurt and the remaining flour, mix everything together, and pour the batter into a loaf pan.
If you want to make it with chocolate, you can add 100g of chocolate chips.
If, like me, you use a silicone baking pan, you won’t need to grease and flour the pan, and you can pour the batter directly into it.
Bake at 170° for 35–40 minutes.
Be sure to check for doneness with a toothpick before removing the plum cake from the oven.
