Yogurt Plumcake

Name: Yogurt Plumcake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 0
Ingredients: Type 00 flour 2 ½ cups; Eggs (about 5) 10.6 oz; Butter 0.9 lb; Powdered sugar 1.6 cups; Greek yogurt 0.6 cup; Potato starch 6 tbsp; Powdered yeast for sweets 1 tbsp; Vanilla bean seeds 1; Fine salt ¾ tsp; Butter to taste; Type 00 flour to taste

277.4

Calories per serving

Vegetarian

Energy Kcal 277.4
Carbohydrates g 32.5
of which sugars g 13.9
Protein g 5.5
Fats g 13.9
of which saturated fat g 7.7
Fiber g 105.6
Cholesterol mg 0.45
Sodium mg 67.9

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Cost: Low
Note FROM THE EDITORIAL STAFF: We recommend using a powerful mixer. Before taking it out of the oven, do the toothpick test, and if it is not well cooked, continue by covering the surface with aluminum foil or parchment paper.

PRESENTATION

Recipe by
Iginio Massari

Simple things are always the best. Having breakfast with this yogurt plumcake together with your whole family will be one of your favorite moments. Thanks to master Iginio Massari, making the classic homemade plumcake will be really simple, just follow a few small tips: blend all the ingredients in the mixer and cook the velvety batter you get to create an ultra-soft and fragrant cake. Just as tradition dictates, every classic plumcake must be baked in a mold that is twice as long as it is wide to achieve the right balance even in shape. Make the yogurt plumcake recipe yourself, it will be perfect for any occasion!

Discover these delicious variations too:

Chocolate chip plumcake
Mini yogurt plumcakes
Savory plumcake
Lemon plumcake
Whole wheat plumcake
Two-color plumcake
Chocolate plumcake
Nutella plumcake
Orange plumcake
Chocolate and raspberry plumcake

INGREDIENTS

277.4

Calories per serving

Ingredients for 2 molds of 16x8 cm: Type 00 flour 2 ½ cups (300 g); Eggs 10.6 oz (300 g) - (about 5); Butter 0.9 lb (200 g); Powdered sugar 1.6 cups (200 g); Greek yogurt 0.6 cup (150 g); Potato starch 6 tbsp (50 g); Powdered yeast for sweets 1 tbsp (15 g); Vanilla bean 1 - seeds; Fine salt ¾ tsp (4 g)

For the molds: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Yogurt Plumcake

To prepare the yogurt plumcake, first make sure all the ingredients are at a temperature of 75°F. At this point, equip yourself with a sufficiently powerful and capacious mixer fitted with blades. Place the vanilla pod seeds 1, cubed butter, flour 2, and eggs 3 into the container.

Then add the Greek yogurt, powdered sugar 4, salt, baking powder 5, and potato starch 6.

Mix everything at maximum speed for about 3 and a half minutes. In the meantime, butter and flour two slightly flared molds of 6.3x3.15 inches. Once you have obtained a homogeneous mixture 7, transfer it into the molds 8. As a final touch, dip a spatula, or knife blade, first in the melted butter 9

and then into the center of the first plumcake 10. Repeat the same operation for the second 11. This will allow for uniform growth during baking. Now attend to baking the plumcakes, which should be baked in a preheated static oven in 2 phases: first at 365°F for 15 minutes, then at 330°F for 30 minutes. Once they are baked, remove them from the oven and let them cool completely 12.

At this point, remove them from the molds and decorate with powdered sugar using a strip of cardboard to place over the central crack 13 14. The yogurt plumcakes are ready to be enjoyed 15.

Storage

The yogurt plumcake can be stored for a week at room temperature covered with a glass dome.

Alternatively, it can be frozen for a month.

Advice

The principle chosen for making this plumcake is homogenization: through proper ingredient temperatures and maximum machine speed, you will achieve an excellent result!

The secret for perfect baking? Use a probe to measure the internal temperature of the plumcake: it should be between 203°F and 207°F.

If you wish, you can enrich the batter with chocolate chips.