Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/2 cup of unsalted butter over medium heat. Once melted, remove from heat.
3. Sprinkle brown sugar evenly over the melted butter, ensuring it covers the bottom of the pan.
4. Arrange the peach and apricot slices in a decorative pattern on top of the brown sugar. Set aside.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
6. In a separate large bowl, cream together 1/2 cup softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
8. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
9. Pour the batter over the arranged fruit in the cake pan, spreading it evenly with a spatula.
10. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and allow it to 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 caramelized fruit topping.
14. Serve the Peach and Apricot Upside Down Cake warm or at room temperature, optionally with a scoop of vanilla ice cream.