A tender, warm cake built from yogurt and a handful of staples, baked while you rest. The yogurt adds moisture and tang; a light dinner-to-dessert dish that feels substantial without demanding much of you.

Serves 2. 40 minutes, 10 at the stove.

About 910 calories a serving, 15 g protein, 118 g carbohydrate, 44 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Halve 2 medium nectarines and pit them, then toss with 2 tablespoons oil in a small baking dish. Roast while you make the batter.
2. Melt 4 tablespoons butter and let it cool slightly. Whisk together 1 large egg and 1/2 cup sugar until pale, then add 1 cup yogurt, the melted butter, and 1 teaspoon vanilla extract if you have it.
3. Fold in 1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until just combined. Pour the batter into an 8-inch cake pan or small loaf pan lined with parchment.
4. Bake the cake for 25 to 30 minutes alongside the fruit until a skewer comes out clean and the nectarines are soft and caramelized.28 min
5. Cool the cake for 5 minutes in the pan, then turn it out to a plate. Serve a wedge warm with the roasted fruit and any pan juices.

Note Swap the stone fruit for berries folded into the batter or scattered raw on top. Wrapped well, the cake keeps for two days. Serve with a glass of milk or eat with yogurt as a breakfast leftovers.