There were excellent pluots at the farmer's market, so I made a plum yogurt cake. Yay cake!

I've made this type of fruit-ridden cake several times before. The key seems to be pushing the fruit well down into the batter before baking. That way, large quantities of plums and juice are trapped inside the crust, making the finished cake damp and tender.

This current variation required not only yogurt but an additional egg. Even though I switched out the regular flour for whole wheat, the result was still strikingly more rich and fluffy than my cake of last December. I think the flavor is roughly equivalent, however.

Anyway, the point is: CAKE. I have cake and I will eat it. Probably I will even split a few slices in half and spread a spoonful of labneh on each. I will almost certainly also have tea.