remember that plum crumble i did a few weeks back? well i’m finally getting around to posting on the marbled plum yogurt cake that i made out of the leftover plum crumble.
i decided to make a mega sized yogurt cake using my 12″ loaf pan, usually reserved for making hokkaido milk bread. i made one recipe of regular, vanilla flavoured yogurt cake. poured it into the pan, and then made another recipe of plum yogurt cake and pour it on top. i got the marbled effect by taking a knife and drawing a line down the center of the batter. bake it for about an hour and wah lah!
Marbled Plum Yogurt Cake
(makes one 12″ loaf of yogurt cake)
|Flour||270 g (2 cups)|
|Sugar||180 g (slightly less than 1 cup)|
|Baking powder||1 ½ tsp|
|Baking soda||½ tsp|
|Eggs||2 large ones|
|Yogurt||250 ml (1 cup)|
|Canola Oil||80 ml (1/3 cup)|
- Butter and flour a loaf pan. Set aside. Pre-heat oven to 350ºF.
- Place all dry ingredients in a bowl and whisk together until evenly combined.
- Combine all wet ingredients in a small bowl. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients. Beat together until just combined. Do not overmix or else the cake will become chewy.
- Transfer the batter into the loaf pan.
- Next, make the batter for the plum yogurt cake. Use the same ingredients and technique as above, except, add 2 tbsp more flour and add in 1/2 cup of the leftover plum crumble.
- Pour the plum yogurt cake batter on top of the vanilla batter. Take a knife and draw a line down the center of the cake. This creates the marbled effect.
- Bake at 350º F for about 60-80 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool for 20 minutes before taking the cake out of the pan.