Nectarine and Raspberry Upside Down Cake

This delicious upside down cake features juicy nectarines and tangy raspberries, creating a perfect balance of flavors.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over medium heat. Sprinkle the brown sugar evenly over the melted butter.
Arrange the nectarine slices and raspberries on top of the brown sugar, creating a decorative pattern.
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. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter over the nectarines and raspberries 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 onto the plate. Gently lift off the cake pan.
Serve the nectarine and raspberry upside down cake warm or at room temperature. Enjoy!