Recipe by 3dogsinthekitchen
"A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt."
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pitted, chopped plums
1 1/2 cups
Just made 2 loaves. Added 1/2 c more of the plums and I didn't have yogurt so I used sour cream , used 1/3 c butter. I added in 1/2 tsp of orange extract also. Very yummy!! Thanks for sharing
This is such a great recipe as is. Or you can easily mix it up just by changing the yogurt, fruit and topping. My daughter loves it with plums and mixed berry yogurt. I love it with cranberries and vanilla yogurt and sliced almonds on top ( add almonds 1/2 way thru cooking so they do not burn). Make it with mixed berries or oranges or bananas or just about anything you can dream up. And with so many flavors of yogurt the combo's are endless. Also try a crumb topping with or without nuts. This is such a great basic recipe to play with. I've done so much with it and it alway's turns out great and moist. Thank you so much for sharing your recipe It's in my "Special" cook book now!
The pan of this stuff did not last long! Plums gave it a slightly tart flavor, which is a great contrast to the sweetness of the bread. I lacked enough white sugar, so I used 1/4 cup white and 1/4 cup brown sugar. Did not have margarine, so used softened butter instead. Also, added chopped pecans to the top, right underneath the brown sugar topping. Easy to make, and worth it!
Excellent! I made this cake a couple of days ago with minor changes (which sometimes is only due to what similar ingredient I can find in my fridge).
First I bake alot with spelt flour (dinkel in german), I only use butter and full raw sugar. I like the taste of all these 3 ingredients in a cake.
I didn't have yoghurt so I used sour cream. The plums I only halved and pitted and I used about 8 - 10 plums. Followed the procedure here, batter should be somewhat firm on the drier side which is good because the plums will cook and exude delicious juices making the cake wonderfully moist. Poured batter into cake tin, topped with the plum halves, cut side down starting from the outside circumference ending in the middle with some space inbetween each half (depending on how many plums you have on hand or if you really like plums alot ;-))
When the cake is baked, the plum halves will sink somewhat as the batter rises and you will have a beautiful cake with deep red dollops. I did sprinkle a bit of sugar before baking but my final finishing touch was to warm up some plum/cinnamon compote I made last season, strain to use the syrup to brush over the cake top, making the plums pop (visually and tastefully too (pardon the pun)). Cinnamon and plum is a beautiful mellow christmasy combination. You could also use a teaspoon of cinnamon for the batter if you wish for a stronger cinnamon flavor.
Thank you for the recipe. FYI, there aren't even crumbs leftover!
Yum! Made two loaves and froze one. Just as good from the freezer as from the oven and is great when toasted.
Excellent! Although I made a few changes.
I used 1 1/2 cup plums.
Instead of 1/2 cup margarine I used 100g of butter.
I knocked back the sugar to 3/4 cup and used Vanilla yogurt.
It did take longer to bake because of the extra plums. (extra 20 minutes)
It was really good though! I may try adding cinnamon, ground cloves or all spice.
I was looking for a way to use up the abbundance of plums we had from my parent's tree, and was so glad to have found this recipe. It is a wonderful blend of sweet and tart between the brown surgar and the plums.
Delicious, moist, not overly sweet--perfect for morning coffeecake! Prepared w/Splenda granulated instead of sugar, plain organic yogurt & 1 heaping cup of ripe small French plums. Baked for 45 mins.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mother-in-Law's Plum Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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