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 large strawberries (add extra to your liking), halved
Instructions
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 ¼ 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.
Notes
You can use sour cream or whipping cream with two tablespoon lemon juice in place of yogurt.
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