Pluot Cake Recipe

The selection of stone fruits are running rampant right now at the farmers market. I first saw pluots back when I lived in San Francisco. They’re a hybrid fruit that’s part apricot and part plum, and they’re delicious. You can use any other kind of stone fruit with this cake recipe – peaches, nectarines, plums, or apricots.

My cake turned out tasting similar to a shortcake, and the pluots baked up juicy and added a punch of tartness. I think for the next cake I might use another type of stone fruit, like one of my favorites, apricot.

Pluots, once cut into, have a marvelous red hue and are full of flavor. I just love them.

I removed the seeds and pressed whole halved pluots into the thick batter. You can even cut these into pretty slices and make a nice artsy decoration, covering the entire batter and also giving every bite a mouthful of pluot. Now that I think about it, I probably would have done just that. Or you can be lazy like I was at the time and just punch whole halves of pluots into the batter.

Once out of the oven, you can see the pluots oozing with juice and once you cut into the fruit it explodes.

Yummalicious is what I call it.


2 to 3 pluots, or any other kind of stone fruit, like peaches, apricots, or plums

1 egg

1/3 cup plain Greek yogurt

4 tablespoons butter, softened

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon baking soda

1/4 teaspoon aluminum-free baking powder

1/4 teaspoon sea salt


Preheat oven to 350 degrees Fahrenheit.

Cut stone fruit into halves, removing seeds.

In a small bowl, sift your flour, salt, baking soda and powder.

In a separate medium mixing bowl, beat on a medium speed butter and sugar, then beat in egg until smooth. Next beat in vanilla and almond extract. Now on a low speed, mix in yogurt until combined.

Now it is time to add the dry ingredients into the wet ingredients. 1/3 cup at a time, gently mix in the dry ingredients until just combined.

Pour batter into a parchment lined pan, (I used a heart shaped pan, but it is equivalent to an 8×8 pan), making sure your batter is spread out evenly. Then place your stone fruit halves, face up throughout the batter, gently pushing fruit into batter. Place in the preheated oven and bake for 25 minutes, or until a toothpick comes out clean.

Once cooled, sprinkle powdered sugar onto the top, or make a yummy glaze using 2-3 tablespoons of powdered sugar and 1 tablespoon of half and half, mix it together until smooth and drizzle over cake. Both ways are delicious.

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