Nectarine and Mango Upside Down Cake

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

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over medium heat.
Add the brown sugar and stir until melted and bubbly.
Arrange the nectarine and mango slices in a single layer on top of the caramelized sugar mixture.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the granulated sugar and eggs until light and fluffy.
Add the vanilla extract and milk to the sugar and egg mixture, and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing 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.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
Serve warm or at room temperature, and enjoy!