Preheat the oven to 375F and grease a 10-inch Bundt pan with non-stick spray.
Begin by slicing the washed nectarines into thin ¼ inch slices. Toss with cornstarch and 1 tsp of white granulated sugar.
Using a mixer or whisk, beat the eggs with remaining sugar until slightly pale, about 1-2 minutes. Add the yogurt, vanilla extract, milk, and oil and whisk until fully combined.
In a medium bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and whisk until combined.
Using a mixer, beat room temperature cream cheese until creamy and smooth. Add egg and vanilla extract and mix until combined. Set aside.
Begin by lining the fresh nectarine slice along the bottom of the greased Bundt pan, peel side down. Pour half the cake batter evenly on top. Spread all the cream cheese filling on top. Scatter the remaining nectarine slices on top of the cream cheese filling evenly. Pour the remaining cake batter on top.
Bake for 50-55 minutes until a toothpick inserted comes out clean.
Once done, set cake aside at room temperature for at least 2 hours to cool. Then, flip the cake onto a serving dish and refrigerate for 2-3 more hours covered with plastic wrap.
Dust with powdered sugar and slice to serve. Store in the refrigerator for up to 5 days. Baked cake can be frozen for a couple of months as well.