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1
Preheat the oven to 350F (175C).
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2
To make the topping, put the 4 tablespoons (2 ounces/60 g) butter in a 9-inch (23-cm) round cake pan or cast iron skillet.
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3
Set the pan directly on the stovetop over low heat until the butter melts.
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4
Add the brown sugar and stir until the sugar is thoroughly moistened.
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5
Remove from the heat and let cool briefly.
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6
Distribute the raspberries evenly over the brown sugar mixture in the pan.
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7
Arrange the nectarine slices over the raspberries in overlapping concentric circles.
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8
Set aside.
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9
To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
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10
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and the sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes.
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11
Beat in the molasses.
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12
(The batter may look curdled, which is fine.)
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13
Add the eggs, one at a time, beating until completely incorporated.
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14
Gradually mix in half of the flour mixture.
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15
Stir in the milk followed by the rest of the flour mixture and mix just until combined.
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16
Scrape the batter on top of the fruit in the pan.
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17
Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
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18
Let cool for about 15 minutes.
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19
Run a knife around the sides of the cake to help loosen it from the pan.
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20
Invert a serving plate over the pan.
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21
Wearing oven mitts, grasp both the pan and the plate and turn them over together.
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22
Carefully lift off the pan.
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23
Serve the cake warm with whipped cream (page 239) or Vanilla Ice Cream (page 143).
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24
For ORANGE UPSIDE-DOWN GINGERBREAD, add 1/2 teaspoon freshly ground cardamom to the melted butter along with the brown sugar when making the topping.
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25
Substitute 4 navel or blood oranges, peeled and sliced crosswise into 1/2-inch (1.5-cm) slices, for the nectarines.
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26
You can omit or use the raspberries.
