If making this recipe during winter months with hard fruit, bake nectarines and brown sugar in a 350 degree oven for 15 minutes before adding batter to top. This will allow the fruit plenty of time to caramelize and sweeten.
If you are fortunate enough to have leftovers, I promise you this cake is even better the second day. Like a poundcake the flavors become more complex with time. I have made this dessert with just about every fruit, and I really can’t pick a favorite.
The Greek Yogurt Crema adds a wonderful tang and cuts through the richness of this yummy dessert. Don’t over-whip!!!
An added bonus, I convinced myself that I was really just having yogurt and fruit for breakfast.
Many thanks to my mom, a former pastry chef, for creating this recipe. This has become a staple in my slowly expanding repertoire of desserts.