Nectarine and Plum Upside Down Cake

Ingredients

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

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter over medium heat. Once melted, add the brown sugar and stir until it is fully melted and forms a bubbly caramel.
3. Arrange the nectarine and plum slices in a single layer on top of the caramelized sugar mixture in the cake pan, creating a beautiful, colorful mosaic.
4. In a mixing bowl, whisk together the flour, baking powder, and salt. This will be your dry ingredients mix.
5. In a separate bowl, cream together the granulated sugar and eggs until light and fluffy. To this, stir in the vanilla extract.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. It's important to start and end with the dry mix. Stir until just combined, ensuring not to overmix.
7. Pour the batter over the arranged fruit in the cake pan, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Carefully place a serving plate upside down on top of the cake pan, then flip the cake onto the plate. Lift off the pan to reveal the beautiful fruit topping.
11. Serve the cake warm or at room temperature. For an extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream.