Nectarine and Raspberry Upside Down Cake

Ingredients

Unsalted butter

1/2 cup (1 stick), plus extra for greasing

Brown sugar

1/2 cup, packed

Nectarines

3, pitted and sliced

Raspberries

1 cup, fresh

All-purpose flour

1 1/2 cups

Granulated sugar

1 cup

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Eggs

2 large

Milk

1/2 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
2. In the prepared cake pan, melt the butter over medium heat. Once melted, sprinkle the brown sugar evenly over the butter to create a caramel base.
3. Arrange the nectarine slices and raspberries on top of the brown sugar in a decorative pattern, ensuring even coverage.
4. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
5. In a separate large bowl, cream together the granulated sugar and eggs using an electric mixer until the mixture is light and fluffy. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
7. Pour the batter over the arranged nectarines and raspberries in the cake pan, spreading it evenly with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, place a serving plate upside down on top of the cake pan and carefully flip the cake onto the plate. Gently lift off the cake pan.
10. Serve the cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!