Kefir Plum Cake (Moist & Easy Recipe)

This is the recipe I go back to every summer when plums are in season. The cake is light, easy to slice, and perfect with a cup of coffee or tea, and it bakes in under 60 minutes. If you've never baked with kefir before, you'll see how it makes the cake tender without being heavy. For another way to use fresh plums, try my easy plum custard tart recipe - it's a different take on plums with a creamy, pie-style twist.

If you're a fan of easy fruit cakes, you'll love exploring my other simple recipes. Another simple, minimalist cake recipe I know you'll enjoy is my easy one-bowl lemon pound cake.

Or, for a hugely popular fruit-based cake on my site, try my simple apple cake with fresh apples. For a berry option, my simple raspberry coconut cake is another fantastic, fuss-free choice.

💗 Why You'll Love This

This recipe comes together in one bowl with just a whisk. You do not need a fancy mixer! It stays moist for days, thanks to the kefir. It's a brilliant way to use up a bounty of summer plums. Everyone will ask you for the recipe.

🥧Ingredients

*See the recipe card for full information on ingredients and quantities.

Pro Tip: Use room temperature eggs and kefir. They mix in more easily. This helps your cake turn out soft and smooth.

This recipe is very flexible:

• Powdered sugar on top is optional. Skip it for a less sweet dessert.
• Use any type of plums you have.
• If your plums are very tart, sprinkle them with a little sugar before baking.
• I use sunflower oil. Any mild-tasting oil works well.

♻️ Substitutions

• Swap kefir with buttermilk, crème fraiche (smantana) or plain yoghurt.
• All-Purpose Flour: For a lighter texture, cake flour is a great alternative. For a gluten-free version, a 1-to-1 gluten-free baking blend is the best substitute.
• Granulated Sugar: You can easily substitute with an equal amount of brown sugar for a deeper, caramel-like taste. Coconut sugar also works well.
• Plain Kefir: The best direct substitute is an equal amount of plain, full-fat yoghurt. Buttermilk will also work.
• Neutral Oil: Any oil with a mild taste is ideal. Avocado, canola, grapeseed, or light-tasting olive oil are all excellent choices.
• Fresh Plums: You can also use other stone fruits like apricots, nectarines, or pitted cherries.

📋 Variations

• Add sliced almonds on top before baking for crunch.
• Sprinkle cinnamon over the plums for extra aroma.
• Make it a marble cake by swirling in a spoonful of cocoa powder.

👩‍🍳How To Make Kefir Plum Cake

Love the combo of fruit and tangy dairy? Try my easy baked pear appetiser with gorgonzola next. They're a quick, elegant starter that's always impressive. Find more ways to use seasonal produce in our easy summer recipes with fruit collection.

Step 1: Put the eggs and sugar in a large bowl. Beat them together with a whisk or mixer for a few minutes until the mixture is light, pale, and fluffy.

Step 2: Pour in the oil, kefir, and vanilla. Mix everything until it's smooth.

💭 Expert Tip

For an even juicier, fruit-packed dessert, try stirring a handful of diced plums right into the batter before pouring it into the pan. It adds a wonderful burst of flavour in every single bite

🥗 Serving Suggestions

This plum dessert recipe is great warm or at room temperature. I like serving it with:

• A dollop of whipped cream.
• A scoop of vanilla ice cream.
• Fresh mint leaves for a pop of freshness.

❓Kefir Plum Cake FAQs

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📖 Recipe

Kefir Plum Cake (Moist & Easy Recipe)

Claudia Ciorteanu

Soft and moist kefir plum cake baked with fresh plums. A simple homemade dessert for any season.

5 from 11 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine European

Servings 12

Calories 258 kcal

Video

Equipment

• ▢
  20x30 cm (8x12-inch) baking pan
• ▢
  parchment paper
• ▢
  Hand mixer or whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 ½ cups all-purpose flour
• ▢ ½ cup granulated sugar I used equal parts white and brown sugar.
• ▢ 1 cup plain kefir
• ▢ ½ cup neutral oil (like avocado, canola, or light olive oil)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1.1 lbs fresh plums, halved and pitted
• ▢ Powdered sugar for dusting

Instructions

 

• Preheat your oven to 374°F (190°C). Line a 8x12 inch pan with parchment paper for easy cleanup and removal.
• In a large bowl, use a whisk or an electric mixer on medium speed to beat the eggs and sugar for 2-3 minutes. The mixture should become pale, thick, and frothy. This creates a light cake texture.
  3 large eggs, ½ cup granulated sugar
• Add the kefir, neutral oil, and vanilla extract. Whisk or mix on low speed until the mixture is completely smooth and uniform.
  1 cup plain kefir, ½ cup neutral oil (like avocado, canola, or light olive oil), 1 teaspoon vanilla extract
• Place a sieve over the bowl and add the flour, baking powder, and baking soda. Sift them directly into the wet ingredients to prevent lumps. Use a whisk or a spatula to gently fold the dry ingredients in. Mix only until the flour disappears; a few small lumps are okay.
  2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
• Pour the finished batter into your prepared pan, using a spatula to spread it evenly.
• Arrange your plum halves on top of the batter, gently pressing them in. Place them cut-side up for the best presentation.
  1.1 lbs fresh plums, halved and pitted
• Bake for 60 minutes. To test for doneness, insert a toothpick into the center of the cake (avoid hitting a plum). If it comes out clean or with a few dry crumbs, it's ready.
• Let the cake cool completely in the pan on a wire rack. This is crucial for clean slicing. Once cool, dust the top generously with powdered sugar, slice into squares, and serve.
  Powdered sugar

Notes

I always make this dessert with room-temperature eggs and kefir. It helps them mix in smoothly and makes the cake's texture so much better.

Be careful not to overmix the batter after you add the flour. Just stir until you no longer see dry pockets. A few lumps are okay and will prevent a tough cake.

You can use any kind of fresh plum. If your plums are very tart, I suggest sprinkling the halves with a little extra sugar before baking. This gives you a perfect sweet and tangy bite.

To check if the cake is done, poke a toothpick into the cake part, not into a plum. It should come out clean.

Let the dessert cool down completely in the pan before you slice it. This is the secret to getting neat, perfect pieces every time.

If you don't have kefir, you can use an equal amount of plain yoghurt or buttermilk instead. The cake will still be wonderfully moist.

Nutrition

Calories: 258kcalCarbohydrates: 34gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 43mgSodium: 108mgPotassium: 109mgFiber: 1gSugar: 14gVitamin A: 244IUVitamin C: 4mgCalcium: 57mgIron: 2mg

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