Any Fruit Upside-Down Cake

• For the topping:
• 3 tablespoons unsalted butter, softened
• 1/3 cup brown sugar
• 1 1/2 cups blueberries (or other small fruit/berries) or 4 to 5 apricots (or other large fruit), halved or sliced
• For the cake:
• 2 sticks (8 ounces) unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup graham flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cups creme fraiche
• 1 teaspoon cinnamon
• 3/4 teaspoon salt

1. Ready a 9-inch cake pan (springform is great, but not necessary) and place it on a parchment-lined baking sheet. Preheat the oven to 350u0b0 F.
2. Grease the pan with the 3 tablespoons of butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
3. To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.
4. Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
5. In a medium bowl, whisk the graham flour, flour, baking powder, baking soda, cinnamon, and salt to combine.
6. Add 1/3 of the flour mixture to the mixer and mix to combine, then add 1/3 of the creme fraiche. Continue until all ingredients are added. Pour the batter over the fruit and spread into an even layer in the base.
7. Bake until a toothpick inserted into the cake tester inserted into the cake (don't push all the way down or you'll get a tester full of fruit juice!) comes out clean, 35 to 40 minutes.
8. Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely before slicing and serving.

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Taken from food52.com/recipes/37074-any-fruit-upside-down-cake (may not work)