For stone fruit layer:
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1/2 cup (1 stick) salted butter, melted
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1 cup fresh peaches, peeled and sliced (1 to 2 peaches)
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1 cup fresh plums, sliced (1 to 2 plums)
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1/3 cup packed light brown sugar
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1 tbsp cinnamon
For Cake:
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 cup (1 stick) salted butter, room temperature
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3/4 cup granulated sugar
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2 large eggs, room temperature
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1/2 cup sour cream
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1 tsp vanilla extract
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Confectioners' sugar
Steps
1
Preheat oven to 350°F. Coat the bottom and sides of a 9" cake pan with melted butter. Arrange peaches and plums on bottom of pan, spacing evenly. In a small bowl, combine brown sugar and cinnamon. Sprinkle mixture over fruit and set aside.
2
In a medium bowl, whisk together flour and baking powder. In a separate medium bowl, using a hand mixer or stand mixer, beat together butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
3
To bowl with butter, beat in eggs one at a time, scraping down sides of bowl in between. Add sour cream and vanilla and beat until smooth. Slowly add the dry mixture and beat until batter is thick and creamy.
4
Spoon the batter into the pan and spread gently and evenly over the fruit. Place the pan on a baking sheet and bake 40 to 50 minutes, until a toothpick inserted in center comes out clean. Let cool in the pan 45 to 50 minutes, until pan feels only warm.
5
Run a butter knife around the edge of the cake in pan. Invert pan onto a serving dish. If desired, dust cake with confectioners’ sugar to serve
