Peach and Apricot Upside Down Cake

Ingredients

• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Eggs (2)
• Unsalted butter, softened (1/2 cup)
• Granulated sugar (3/4 cup)
• Salt (1/4 teaspoon)
• Baking powder (2 teaspoons)
• All (purpose flour - 1 1/2 cups)
• Brown sugar (1 cup)
• Unsalted butter (1/2 cup)
• Apricots (4 medium, pitted and sliced)
• Peaches (2 large, peeled and sliced)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the 1/2 cup of unsalted butter over medium heat.
3. Sprinkle the brown sugar evenly over the melted butter.
4. Arrange the peach and apricot slices in a decorative pattern on top of the brown sugar.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
6. In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
7. Beat in the eggs one at a time, then stir in the vanilla extract.
8. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
9. Pour the batter over the arranged fruit in the cake pan, spreading it evenly.
10. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Place a serving plate upside down on top of the cake pan, then carefully flip the cake over onto the plate.
13. Gently lift the cake pan off, revealing the beautiful fruit topping.
14. Serve the peach and apricot upside down cake warm or at room temperature.