{"id":25461,"date":"2015-10-27T07:00:46","date_gmt":"2015-10-27T11:00:46","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=25461"},"modified":"2018-12-10T14:57:33","modified_gmt":"2018-12-10T19:57:33","slug":"plum-cake-whipped-yogurt","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/10\/plum-cake-whipped-yogurt.html","title":{"rendered":"Plum Cake with Whipped Yogurt"},"content":{"rendered":"
\"Spiced<\/div>\n

Today I\u2019ve partnered with Chobani\u00a0to bring you a new fall recipe.<\/p>\n

\"Spiced<\/p>\n

Today’s cake is unapologetically uncomplicated. \u00a0As we inch closer and closer to the holiday season, our calendars start bursting at the seams with special occasions and reasons to celebrate. \u00a0There are so many opportunities to bake and sometimes you need a go-to recipe that is effortless, yet still elegant enough to be shared. \u00a0That’s where today’s recipe quietly chimes in, as an everyday cake that looks anything but. \u00a0Natural. \u00a0Rustic. \u00a0And perfectly simple.<\/p>\n

\"Spiced<\/p>\n

We’re starting with a butter\u00a0cake infused with warm notes of cinnamon and nutmeg. \u00a0These traditional fall flavors are paired with the creamy tang of\u00a0Chobani Plain Greek Yogurt\u00a0and the sweetness of local honey. \u00a0If you’ve never tried Greek yogurt in your baking, it adds moisture and a balanced flavor to this recipe that you will absolutely love. \u00a0To finish, juicy-ripe plums are sliced and placed on top of the cake batter before baking. \u00a0Arranged in a circular pattern around the edge, in alternating slices up and\u00a0then down, the plums create a petal effect that takes our cake up a notch.<\/p>\n

\"Spiced<\/p>\n

\"Spiced<\/p>\n

When it bakes up, little slivers of plum peek out from a golden crust while the tender cake below is speckled with bits of cinnamon and nutmeg. \u00a0Beautiful enough to serve without icing, all it needs is a little dollop of whipped yogurt in the very middle. \u00a0Whipped yogurt, you ask? \u00a0Yes, whipped yogurt!<\/p>\n

\"Spiced<\/p>\n

Whipped yogurt is much like whipped cream, only\u00a0lighter and tangier. \u00a0You can vary the proportions but the concept is simple. \u00a0Whisk together Chobani Plain Greek Yogurt\u00a0with cream and\u00a0a touch of something sweet – sugar, honey or stevia. \u00a0The end result is a grown up whipped cream, with a complex flavor that works beautifully with this cake. \u00a0As an extra bonus, the yogurt helps to stabilize the cream, giving you nice soft peaks that hold their shape longer. \u00a0So dab on a spoonful or two of this tangy-sweet cloud and grab a fork. \u00a0Because we’re going in!<\/p>\n

\"Spiced<\/p>\n

SPICED PLUM CAKE WITH WHIPPED YOGURT<\/strong>
\na recipe by\u00a0Carrie Sellman<\/a><\/p>\n

For the Spiced Plum Cake:<\/em><\/p>\n

1\/2 cup\u00a0unsalted butter, room temperature
\n3\/4 cup sugar
\n2 eggs
\n1 1\/2 cups all-purpose flour
\n1 teaspoon baking powder
\n1\/2 teaspoon salt
\n1 teaspoon cinnamon
\ndash of nutmeg
\n1\/2 cup Chobani Plain Greek Yogurt
\n1\/4 cup honey
\n1 teaspoon vanilla
\n3-4 ripe plums, cut into half-inch slices, peels on<\/p>\n

    \n
  1. Preheat oven to 350 degrees. \u00a0Butter and lightly flour one\u00a09″ round pan.<\/li>\n
  2. In medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. \u00a0 Set aside.<\/li>\n
  3. In small bowl, mix together the yogurt, honey and vanilla. \u00a0Set aside.<\/li>\n
  4. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed\u00a04 minutes until fluffy.<\/li>\n
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.<\/li>\n
  6. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. \u00a0Mix until just combined, being careful not to over mix.<\/li>\n
  7. Pour batter into the\u00a09″ round pan and smooth with spatula.<\/li>\n
  8. Arrange plum slices in a circle around the edge of the pan, alternating a slice facing up and then down. \u00a0Push down on each slice just enough to keep it upright. \u00a0Make a second circle of slices in the middle to complete.<\/li>\n
  9. Bake for 40-45 minutes, until toothpick inserted into center comes out clean.<\/li>\n
  10. Let cool in pan for 5 to 10 minutes, then remove to wire rack to finish cooling.<\/li>\n<\/ol>\n

     <\/p>\n

    For the Whipped Yogurt<\/em><\/p>\n

    3\/4 cup Chobani Plain Greek Yogurt
    \n3\/4 cup heavy whipping cream
    \n2 tablespoons sugar<\/p>\n

    Combine yogurt, cream and sugar in the bowl of a mixer. \u00a0Beat until mixture thickens and soft peaks form. \u00a0Spoon on top of cake and individual slices when serving. \u00a0Sprinkle with extra cinnamon, if desired.<\/p>\n

     <\/p>\n

    \"Spiced<\/p>\n

     <\/p>\n

    This post was sponsored by Chobani. \u00a0All opinions expressed are 100% mine.
    \nRecipe and photography by Carrie Sellman for TheCakeBlog.com.<\/em><\/p>\n

    \n

    YOU MAY ALSO ENJOY
    \n    Apple & Goat Cheese Cake<\/a>
    \n    Apple Crumb Cake<\/a>
    \n    Honey Butter Cake<\/a>
    \n    Pumpkin Cupcakes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Today I\u2019ve partnered with Chobani\u00a0to bring you a new fall recipe. Today’s cake is unapologetically uncomplicated. \u00a0As we inch closer and closer to the holiday season, our calendars start bursting at the seams with special occasions and reasons to celebrate. \u00a0There are so many opportunities to bake and sometimes you need a go-to recipe that […]<\/p>\n","protected":false},"author":1,"featured_media":25463,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,235,299,47,222],"tags":[],"class_list":{"0":"post-25461","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-carrie-sellman","9":"category-desserts","10":"category-recipes","11":"category-sponsored-post","12":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/25461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=25461"}],"version-history":[{"count":45,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/25461\/revisions"}],"predecessor-version":[{"id":32666,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/25461\/revisions\/32666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/25463"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=25461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=25461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=25461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}