A delightful and moist loaf cake featuring the sweet and tangy flavors of plums, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out cleanly.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, making the loaf lighter.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
In another bowl, whisk together the flour, salt, and baking powder.
Sifting or whisking the dry ingredients ensures even distribution.
Alternately add the dry ingredients and yogurt to the wet mixture, beginning and ending with the dry ingredients.
Alternating prevents the batter from becoming too dense.
Fold in the vanilla extract gently.
Folding gently avoids deflating the batter.
Pour half of the batter into the prepared loaf pan.
Spread the batter evenly for uniform baking.
Layer half of the sliced plums over the batter.
Arrange the plums evenly for consistent flavor in each slice.
Add the remaining batter on top and finish with the rest of the plums.
Press the plums slightly into the batter to prevent them from burning.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness early to avoid overbaking.
Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and makes it easier to remove.
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