Nectarine and Mango Upside Down Cake

Ingredients

• Milk (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (2)
• Granulated sugar (1 cup)
• Salt (1/2 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (1 1/2 cups)
• Mangoes (2, ripe, peeled and sliced)
• Nectarines (2, ripe, pitted and sliced)
• Brown sugar (1/2 cup)
• Unsalted butter (1/4 cup)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the unsalted butter in a 9-inch round cake pan over medium heat.
3. Add the brown sugar to the melted butter, stirring until the sugar has melted and the mixture is bubbly.
4. Arrange the nectarine and mango slices in a single layer on top of the caramelized sugar mixture.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
6. In a separate bowl, beat the granulated sugar and eggs until the mixture is light and fluffy.
7. Add the vanilla extract and milk to the sugar and egg mixture, mixing well.
8. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined. Be careful not to overmix.
9. Pour the batter over the fruit in the cake pan, spreading it evenly with a spatula.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Be careful, as the caramelized sugar will be hot.
12. Serve the cake warm or at room temperature. For an extra indulgence, top with a dollop of whipped cream or a scoop of vanilla ice cream.