Here we are in July, but I’m thinking about a pudding-like cake that I always want for Christmas:)

A year is very long to count but days fly so fast without even realizing that we’re in the middle of the year. Tomorrow, those sweet and beautiful cherries, wild blueberries, peaches, nectarine, plums and maybe you can help me name the rest of it are gone. That is why  I take every chance to utilize all of these fruits especially when they’re at their peak season. Cook them as a part of a meal or turn them into something decadent that leaves your senses happy and content. What I like about stone fruits like apricot, dates, plums, peaches, and nectarines is their versatility.  Wherein, aside from eating it whole on its own, it can be prepared in different ways that complement meat, fish, or seafood. It helps bring out the brightness and adds flavor to any dish, or if you’re like me who always wants a sweet treat at the end of the day – I think that’s why I never have a nightmare, always going to bed with all smile to my ears☺️.

Baking cake with fresh fruits provides a nice contrast in taste, texture, and fragrance that you wouldn’t even need a frosting as there are few things more exquisite in their simplicity. As it bakes, the glorious juices ooze out so willingly as it adorns the top of the cake making it utterly beautiful and when it’s ready, it tastes of some kind of a miracle that is delicious with a light floral fragrance.


This moist and not too sweet pudding like cake is very easy to make yet delicious. It is best served warm or the day it’s made but I enjoyed it the next day with my breakfast and a cup of coffee.
5 from 2 votes


  • 1 cup all purpose  flour
  • ½ cup + ¼ cup granulated divided
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 Large eggs
  • 1 cup  plain Greek yogurt – See Note
  • 1 Teaspoon Vanilla
  • ¼ cup melted  butter
  • 2 large nectarines, cut into 6 slices
  • 5 large strawberries (add extra to your liking), halved


  • Preheat the oven to 350°F
  • Line the bottom and sides of an 8 inches cake pan with parchment paper
  • combine all the dry ingredients In a bowl except for the extra 1/4 cup sugar
  • In bigger bowl, whisk all the wet ingredients  
  • Add dry ingredient to the wet ingredients and whisk to combine until Smooth – do not over  mix
  • Pour the batter  into the prepared pan and arrange the nectarine slices together with the strawberries
  • Sprinkle the remaining ¼ cup sugar on top of the fruits
  • Into the oven and bake for 35 min or when the cake tester comes out moist and clean. When it’s done, let it cool in the pan and transfer to a serving plate, and serve.


You can use sour cream or whipping cream with two tablespoon lemon juice in place of yogurt.
Tried this recipe?Let us know how it was!


Comments are closed.