Summer Fruit Upside Down Cake

INGREDIENTS

4 plums and/or 4 peaches and/or 3/4 cup blueberries
1 1/4 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
3 Tbsp butter
1/4 cup brown sugar
1/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan.

If using plums and/or peaches, pit them and cut them into thin slices.

Combine the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.

In the prepared cake pan, combine 3 tablespoons butter and the brown sugar. Place pan inside the preheated oven until the butter melts and begins to bubble. Set aside.

In a large bowl, cream together the 1/3 cup butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Arrange plums and/or peaches around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center, if using. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

To serve, place a large plate face down over the cake pan and turn so the cake is upside down.