Plum and yogurt soufflé cake from Dappled: Baking Recipes for Fruit Lovers (page 44) by Nicole Rucker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • anya_sf on May 04, 2020

    Can substitute store-bought granola for the recipe in the book, in which case you don't need rye flakes, ground cinnamon, grapeseed oil, black sesame seeds, sunflower seeds, dark maple syrup, raw almonds, raw pepitas.

  • anya_sf on May 04, 2020

    I made 1/2 recipe in a 7" springform pan, using mostly full-fat Greek yogurt, but supplementing with some regular nonfat yogurt. Instead of plums, I topped the cake with 6 oz blackberries. I used store-bought granola. After 40 minutes, the cake had barely browned, so I baked it another 5 minutes. We really enjoyed this for breakfast - it felt both healthy and a bit indulgent, as the cake was rather like a very light, not-too-sweet cheesecake.

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