Nectarine and Apricot Upside Down Cake

This delicious upside down cake features juicy nectarines and apricots caramelized in a buttery brown sugar glaze.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a small saucepan, melt the 1/2 cup of unsalted butter over medium heat. Stir in the brown sugar until dissolved and bubbling. Pour the mixture into the prepared cake pan, spreading it evenly.
Arrange the sliced nectarines and apricots on top of the brown sugar glaze in a decorative pattern.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the fruit in the cake pan, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Place a serving plate upside down on top of the cake pan, then carefully flip the cake pan and plate together to release the cake onto the plate. Gently lift off the cake pan.
Serve the nectarine and apricot upside down cake warm or at room temperature. Enjoy!