Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/4 cup of butter over medium heat.
3. Evenly sprinkle the brown sugar over the melted butter, creating a sugary base for your fruit.
4. Arrange the peach slices and raspberries artistically on top of the brown sugar and butter mixture.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt, setting aside your dry ingredients.
6. In a separate bowl, cream together the granulated sugar and remaining 1/4 cup of softened butter until the mixture is light and fluffy.
7. Beat in the egg and vanilla extract into your creamed sugar and butter.
8. Gradually add the dry ingredients to your creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
9. Pour your prepared batter gently over the peaches and raspberries in the cake pan.
10. Bake your cake 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. This will make it easier to invert the cake without it falling apart.
12. Place a serving plate upside down on top of the cake pan, then carefully, but swiftly, flip the cake onto the plate.
13. Gently lift the cake pan to reveal the stunning peach and raspberry topping.
14. Serve your Peach and Raspberry Upside Down Cake warm or at room temperature, and savor every bite!