Nectarine Raspberry Upside-Down Cake 油桃覆盆子蛋糕

Ingredients
Makes one 9" cake, 8 to 10 servings

For the Topping:

• 3 tbsp unsalted butter
• 1/4 cup brown sugar
• 6 nectarines (2 1/2 cups), washed and sliced into 1" wedges
• 1/2 pint fresh raspberries, washed and dried

For the Cake:

• 10 tbsp ( 1 1/4 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 2 cups all purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 2 tsp vanilla

Method

1. Preheat oven to 350ºF. Place a 9" baking pan or small pot on a burner over low heat and add butter.
2. Once the butter has melted, add the brown sugar and stir it gently. When the brown sugar has melted, turn off the heat. 
3. In a stand mixer, cream the butter and sugar until fluffy. 
4. Add the eggs one at a time, beating well in between. then add vanilla.
5. Combine the flour, baking powder, and salt together in a separate bowl and whisk gently.
6. Add the flour mixture and beat on low speed until just combined. 
7. Arrange the fruits in the baking pan, being sure to crowd the pan as much as possible. 
8. Top the fruits with the cake batter, and smooth with a spatula.
9. Place the baking pan on a baking sheet to catch any overflow. Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
10. Remove the cake from the baking sheet and let it cool in the pan on a wire rack for 10 minutes. 
11. Run a knife around edge of the pan and invert cake onto a serving plate. Be careful as the fruit and glaze is still very hot and will burn.
12. Serve the cake warm or room temperature. Top with ice cream or whipped cream.

Recipes adapted from thekitchn.com