Nectarine and Apricot Upside Down Cake

Ingredients

• Unsalted butter (1/2 cup, plus 1/4 cup softened)
• Brown sugar (1/2 cup, packed)
• Nectarines (2, pitted and sliced)
• Apricots (2, pitted and sliced)
• All-purpose flour (1 1/2 cups)
• Granulated sugar (1 cup)
• Baking powder (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Eggs (2 large)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour.
2. In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in the brown sugar until dissolved and bubbling, creating a luscious caramel glaze. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly.
3. Arrange the sliced nectarines and apricots artfully on top of the brown sugar glaze in a decorative pattern, ensuring they are well-distributed for a beautiful presentation.
4. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
5. In a separate large bowl, cream together the softened 1/4 cup of unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Pour the batter over the arranged fruit in the cake pan, spreading it evenly to cover all the fruit.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. This helps the cake set and makes it easier to invert.
10. To serve, place a serving plate upside down on top of the cake pan. Carefully flip the cake pan and plate together to release the cake onto the plate. Gently lift off the cake pan and allow the fruit to show off their beauty.
11. Serve the nectarine and apricot upside down cake warm or at room temperature. For an extra special touch, pair it with a scoop of vanilla ice cream or a dollop of whipped cream!