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Protein Yoghurt Plum Cake with Sourdough Recipe

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3.9 from 15 reviews

This Protein Yoghurt Plum Cake with Sourdough is a moist, fluffy, and flavorful cake combining the nutty aroma of browned butter, the richness of Greek yogurt, and the unique tang of sourdough discard. Sweetened with cinnamon sugar and generous slices of juicy plums, this cake offers a perfect balance of protein, fruit freshness, and comforting cinnamon spice, ideal for an afternoon treat or a healthy dessert option.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • ½ cup protein powder
  • 1 tsp ground cinnamon (for topping)

Wet Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional but highly recommended)
  • 1 cup Greek yogurt
  • ½ cup sourdough discard

Fruit & Toppings

  • 18 oz plums
  • 2 tbsp brown sugar
  • 1 tsp icing sugar (optional, for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with baking parchment and grease the sides with butter.
  2. Browning the Butter: In a saucepan, melt the butter over medium-high heat until it bubbles. Lower the heat to medium-low and stir continuously until the butter turns into a fine foam and develops a nutty aroma with golden brown specks. Remove from heat immediately to avoid burning and pour into a cake bowl.
  3. Cool the Butter: Cool the browned butter either by placing the bowl in the fridge for 15-20 minutes until it is creamy but slightly firm on the outside, or whisk it over an ice bath until solidified but smooth. Continuous whisking helps achieve the perfect creamy texture.
  4. Whip Butter and Sugar: Add granulated sugar to the cooled browned butter and whip using a stand mixer or by hand until the mixture becomes light and fluffy.
  5. Add Eggs and Liquids: Whisk in the whole egg and egg yolk until well combined. Then add the Greek yogurt, protein powder, vanilla extract, and almond extract if using, mixing until smooth.
  6. Fold in Dry Ingredients and Sourdough: Combine baking powder and salt with the flour. Using a spatula, gently fold in the flour mixture and sourdough discard into the wet batter just until combined to avoid overmixing and dense cake.
  7. Prepare Plums: Pit the plums and slice each into 6-8 pieces, depending on size.
  8. Assemble Cake: Mix brown sugar with ground cinnamon to create cinnamon sugar. Spread half of the batter into the prepared springform pan. Evenly arrange half of the plum slices over the batter and sprinkle with half of the cinnamon sugar. Cover with the remaining batter, then top with the remaining plums and finish with the rest of the cinnamon sugar for a caramelized crust.
  9. Bake: Bake the cake for 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean. Rotate the cake halfway through baking for even browning. If the cake is browning too quickly, cover it loosely with foil for the last 10 minutes. Remove from oven and optionally dust with icing sugar before serving.

Notes

  • Browned butter adds a rich, nutty flavor but must be watched carefully to avoid burning.
  • Cooling the browned butter before mixing ensures a proper cake texture and prevents greasiness.
  • Do not overmix the batter after adding flour to keep the cake light and fluffy rather than dense.
  • Rotating the cake during baking promotes even color and texture.
  • Use ripe but firm plums to provide juiciness without making the cake soggy.
  • The almond extract is optional but highly recommended for an extra depth of flavor.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/protein-yoghurt-plum-cake-with-sourdough-recipe/