Yogurt adds a slight tartness to this cake from home cook Maria Keresztes Kovacs. Our recipe calls for plums, but apricots, peaches, or any stone fruit works too. This recipe first appeared in our October 2013 issue with the article Rhapsody in Red.
Hungarian Plum Cake (Szilvás Pite)
A slight tang from yogurt balances this sweet, easy summer cake. White the recipe calls for plums, any stone fruit—apricots, peaches, nectarines—will work.
Yield: serves 10-12
Unsalted butter, for pan
1 cup flour
1 tsp. baking powder
1⁄2 tsp. kosher salt
1 cup sugar, plus 2 tbsp. for sprinkling
2 eggs, lightly beaten
1 cup plain yogurt
1⁄3 cup canola oil
1 tsp. vanilla extract
8 ripe plums, halved and pitted
1⁄4 tsp. ground cinnamon
Heat oven to 375°. Grease a 9" x 13" baking dish with butter; set aside. Whisk flour, baking powder, and salt in a bowl.
In a separate bowl, whisk together 1 cup sugar and eggs until smooth. Stir in yogurt, oil, and vanilla. Add dry ingredients; whisk into a smooth batter.
Pour batter into greased pan and smooth top with a rubber spatula; arrange plum halves, cut sides down, evenly over batter. Combine remaining sugar with cinnamon in a small bowl; sprinkle over the top. Bake until plums are very tender and a toothpick inserted into middle of cake comes out clean, about 50 minutes. Let cool and slice into squares to serve.