Yogurt and jam plumcake

Yogurt and jam loaf


Soft and light, with a creamy heart of jam, this cake is perfect for breakfast or as a snack


  • 3 eggs
  • 150 g sugar white or cane
  • 100 ml seed oil
  • 125 g yogurt bianco or vanilla
  • 400 g flour
  • 0.5 g vanilla
  • 16 g baking powder
  • 150 g jam
  • sugar grain


  1. Break the eggs into a bowl.
  2. Add the sugar and with the help of a fork we start beating everything.
  3. Combine the yogurt, the seed oil and continue to mix everything well. We also add vanilla.
  4. Add the flour a little at a time and mix. We need to get a fairly firm compound.
  5. Finally, add the baking powder and mix.
  6. Take a loaf pan (size 28 cm) and pour half of the mixture inside.
  7. Combine the jam, about 3-4 tbsp.
  8. Cover with the remaining dough and decorate the surface with a drizzle of jam in the middle.
  9. To decorate the cake, add the granulated sugar on the edges. Bake at 180°C in a convection oven for 45-50 minutes, or in a static oven at 190°C for 45-50 minutes. Once cooked let it cool completely.