Sunday, October 10, 2021

Plum Yogurt Cake

This delicious yogurt cake is topped with plums and a sprinkle of sugar, while the batter gets a hint of fall flavour from @nakednutrition Pumpkin Spice Naked Shake. Moist and beautiful to look at, it's a perfect dessert for any fall table.

 Jump to recipe


Happy Thanksgiving to all my fellow Canadians! For the first time in what feels like forever, we are actually hosting dinner on the holiday Monday and not the Sunday (the joys of retired and student life here, I suppose), and while there isn't as many people over this year we do have quite the spread of food! 

One of the things I love to do over the holidays is making the dessert. This year I made two - a batch of chocolate chip cinnamon cookies (for the littles) and this delicious cake topped with sparkling plums. Luckily, I got the chance to add a bit of pep and nutrition by adding some of the brand new protein shake powder the folks at Naked Shake sent to me - pumpkin spice! Like the other Naked Shake products, the new flavour combines pea protein, adds MCT oil, fermented cane sugar, and natural plant-based flavours and adds a dash of cinnamon for that irresistible flavour profile. A serving contains 20g of protein and 4g of sugar, and paired with a scoop of their other new product, baobab-sourced Naked Fiber, it's a great addition to your day when you're running non-stop or working out.

The flavour was subtle but a perfect accent to the roasted fruit, and since the tester batch I made (albeit in muffin form) was a hit here, I can only imagine what it's like in full scale glory!

Plum Yogurt Cake

Makes 1 cake, serves 8
1/4 cup ground flaxseed
½ cup warm water
2/3 cup granulated sugar
1 cup full-fat plain Greek yogurt
1/4 cup canola oil
1 tsp vanilla
pinch salt
1 1/4 cups all-purpose flour 
3 scoops Naked Shake Pumpkin Spice (optional, you can substitute 1/4 cup more flour + 1 tsp pumpkin pie spice)
2 tsp baking powder
2 plums, sliced 
1 tbsp coarse sugar, for topping
  1. Heat the oven to 350F and grease a 9" springform pan. 
  2. In a bowl, whisk together the flaxseed, water, sugar, yogurt, oil, vanilla and salt until well blended.
  3. Fold in the flour, Naked Shake, and baking powder until blended.
  4. Scrape into the pan and arrange the plums in circles on top.
  5. Sprinkle the plums with sugar.
  6. Bake for 40-45 minutes, until the cake springs back when touched.

No comments :

Post a Comment

Thanks for the feedback!