Step 1: In the mixer bowl, using the paddle attachment cream together the butter and sugar until the mixture is light, fluffy, and has nearly doubled in size.
Step 2: Add the eggs one at a time, continuing to mix on medium speed after each addition.
Step 3: Mix in the yogurt and baking soda, then gently fold in the flour until just combined.
Step 4: Chop a dozen plums of your choice (we used Italian and the round Caramel Kiss) and sprinkle 1/4 cup of flour over them and mix.
Step 5: Lightly spray a bundt pan with cooking spray, then pour the mixture into the pan.
Step 6: Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool, then remove it from the pan by turning it upside down onto a plate.
Frosting:
Whisk together the powdered sugar, melted butter, and milk until smooth, then drizzle over the cooled cake. Or sprinkle with powdered sugar. Enjoy!
What I Learned
I initially used the whisk attachment on my mixer to beat the butter and sugar, but instead of a creamy mixture, I ended up with a curdled mess. When I asked my mother about it, she advised using the paddle attachment instead. After doing some research, I learned that the paddle incorporates ingredients more gradually and effectively. Its flat blades help sugar crystals force air into the fat, which is crucial for giving baked goods a good rise in the oven. The whisk is more appropriate when using light mixtures, eggs, and cream.
After learning that the paddle attachment on my mixer was better suited for creaming butter and sugar, I continued with the recipe. Along the way, I discovered that the plums, which started out firm, became incredibly soft when baked, adding a delicious texture to the cake. If you love plums, feel free to use even more—they integrate beautifully into the batter.
To ensure your cake is fully baked, test several areas with a toothpick. Some spots, especially at the bottom, can be too soft or not firm enough. If this happens, baking for an additional 2-3 minutes should help. Since the plums add a welcome moisture to the cake, underbaking for retained moisture may not be as critical. It's more important to ensure the cake is cooked all the way through. Of course, avoiding overbaking is still key, so keep a close eye on it during the last 5 minutes or so of baking.
