While living in Italy, one of my favorite things to eat for breakfast was a homemade yogurt plumcake. I always wondered why they called it a plumcake as there are no plums in it, but then discovered that it was actually a mispronunciation of the word pound! “Plum” or “Pound”, I love the simplicity of it and how fluffy, moist, and delicious it is - especially fresh out of the oven!
Although a classic Italian breakfast, it can be used in many different ways: serve as a dessert with fresh seasonal berries and whipped cream; use as a snack; serve it with homemade jams; or, if you love chocolate as I do, try it with Nutella! You can also dip it in your coffee or cappuccino!
We’ve converted this delicious Yogurt Plumcake into a gluten-free alternative. We also substituted some of the ingredients for a somewhat healthier version.
Below is the recipe …. ENJOY!!
300 g (approximately 1 1/4 cups) Gluten-Free flour (I used King Arthur)
8 g of baking powder (approximately 1 1/2 teaspoons)
2 g baking soda (approximately 1/4 teaspoon)
1/2 teaspoon vanilla (I use the Italian Paneangeli powdered vanilla)
Pinch fine sea salt
1 lemon zest grated (optional)
100 g of eggs (about 2 large eggs) + 1 egg yolk
135 g Maple syrup (approximately 1/2 cup)
150 g Greek yogurt 2% (approximately 2/4 cups)
1/2 cup of Organic All-Vegetable dairy-free, gluten-free shortening
1. Preheat oven to 350 degrees F. Oil and flour a 9 x 5 inch loaf pan.
2. In a medium bowl, sift the flour, baking powder, baking soda, vanilla (if powder), and salt. Add the lemon zest, mix and set aside.
3. In a bowl of a stand-up mixer with whisk attachment, beat on medium speed the eggs and sugar until it reaches a creamy and smooth consistency, about 5 to 10 minutes. Then add the yogurt, vegetable shortening, vanilla (if using liquid) and combine. Add the sifted ingredients and beat on medium speed for about 3 minutes.
4. Pour mixture into the prepared loaf pan and bake for approximately 40 to 50 minutes or until toothpick inserted in the center comes out clean. Let it cool in the loaf pan for about 10 minutes and then place it on a wire rack to cool completely.
5. Dust with powdered sugar (optional).