Dense & moist (with a somewhat pudding-like texture), nectarine blackberry yogurt cake brilliantly showcases the bounty of summer’s fruit. Serve with a dollop of cream for afternoon tea; as a dessert with ice cream or custard or package it up for a picnic as it travels quite nicely.Jump to Recipe
For this I used white nectarines & blackberries because that’s what I had on hand. Feel free to use yellow nectarines or peaches. I’ve made this with peaches & raspberries – also divine. When I do use peaches I blanch them first to remove the skin. When I use nectarines, I don’t bother, so it’s one less step. I’m sure any stone fruit & berry combo would be perfect – apricots & blueberries? You can’t really go wrong can you?
This pretty cake is easy to make without the usual fuss often associated with desserts or cake-making. When I made the cake to be photographed, I cheated & melted some ice cream to serve as runny custard with the cake because that seemed good at the time. Other times I’ve served it with whipped cream or clotted cream, if you can find it. I also like to serve the cake still warm. It’s not necessary but I find the flavors of the fruit more intense when warm.
Here are some other fabulous desserts showcasing summer’s bounty:
- Raspberry Brown Sugar Pavlova
- Lemony Blueberry Crumble
- Orange Blueberry Zabaglione
- The Easiest Cherry Pie
- Blueberry Ginger Crostata
- Lemon Curd Cream Pastries
- Italian Cherry & Almond Tart
I adapted this recipe from an Aussie supermarket magazine called “Fresh”. See the original recipe & take a look around for recipes to inspire you here.
Toodles, Lovoni xo
nectarine blackberry yogurt cake
This is a dense, moist cake that is best served warm with lashings of whipped cream, scoops of iced cream or custard. To make a quick & easy custard, leave ice cream to melt in the fridge until pouring consistency. I used a French vanilla ice cream for custard in this recipe.
- 2/3 cup butter, softened (160g)
- 3/4 cup granulated sugar (caster sugar or reg sugar)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups self rising flour
- 1 cup Greek-style plain full-fat yogurt
- 5 ripe nectarines (ripe but not too soft)
- 6 oz blackberries (170g)
- 1/4 cup peach or apricot jam, warmed
- whipped cream, ice cream or custard, to serve
- Grease & line a 9-inch (22cm) light-colored metal, springform pan with parchment paper. Preheat the oven to 350F (180C).
- Beat butter, sugar & vanilla in a large bowl of an electric mixer until light & creamy, scraping down the side of the bowls one or twice during beating. Add the eggs, one at a time, beating well after each addition; scrape down the side of the bowl & beat again for another minute until fluffy.
- Add yogurt & beat until combine. Stir in the flour.
- Cut the cheeks* off 4 nectarines. Then cut each cheek into 3 wedges; set aside. Cut & dice the remaining flesh from those nectarines. Dice the one remaining nectarine – you will need 1 to 1 1/2 cups of diced nectarine. Add the diced nectarine to the cake batter; gently folding in until combined. Scrape mixture into the pan & smooth top. Arrange the nectarine wedges over the top of the cake & scatter the blackberries over the nectarines. Bake for 1 1/4 to 1 1/2 hours or until a skewer inserted into the center comes out clean.
- Heat the jam in a small microwave-safe bowl for about 30 seconds until runny. Strain the jam into another small bowl; brush the strained jam over the top of cake. Serve the cake warm or at room temperature cake with cream, ice cream or custard Serves 8.