Peach and Nectarine Upside Down Cake

Ingredients

• Milk - 1/2 cup
• Vanilla extract - 1 teaspoon
• Egg - 1
• Granulated sugar - 3/4 cup
• Salt - 1/4 teaspoon
• Baking powder - 1 1/2 teaspoons
• All - purpose flour - 1 1/2 cups
• Nectarines - 2 large, sliced
• Peaches - 2 large, sliced
• Brown sugar - 1 cup
• Unsalted butter - 1/2 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.
3. Sprinkle the brown sugar evenly over the melted butter.
4. Arrange the peach and nectarine slices on top of the brown sugar.
5. In a mixing bowl, whisk together the flour, baking powder, and salt.
6. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
7. Beat in the egg and vanilla extract.
8. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
9. Pour the batter over the fruit in the cake pan, spreading it evenly.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
12. Serve the peach and nectarine upside down cake warm or at room temperature.