Peach and Raspberry Upside Down Cake

This delicious upside down cake features juicy peaches 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 peach slices and raspberries on top of the brown sugar.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
Pour the batter over the peaches and raspberries in the cake pan.
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.
Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate.
Gently lift the cake pan to reveal the beautiful peach and raspberry topping.
Serve the cake warm or at room temperature, and enjoy!