• Preheat the oven to 350 degrees.

Prepare the fruit topping

• Heat the brown sugar and butter in a small saucepan, stirring until they are combined, and the sugar is melted.
• Pour the melted butter-sugar mixture into the bottom of an ungreased 9 X 2” round cake pan.
• Dot the bottom of the pan with cut-up fruit. Be generous with the fruit, but don’t have more than one loose layer where you can still see a bit of the brown sugar mixture between the fruit. If you want to add nuts, add them at this stage alongside, but not on top of, the fruit. Set the pan aside.

Prepare the cake batter

• Cream the 1/3 cup butter and 2/3 cup sugar using a stand mixer until light and fluffy. Add the room temperature eggs, one at a time, beating well after each addition. With the mixer on low, add the vanilla and mix to incorporate.
• Sift the flour, salt, and baking powder into a metal bowl.
• Add the flour mixture and milk alternatively, starting with 1/3 flour, then ½ of the milk, then another 1/3 of the flour, the remaining milk, and finally the remaining flour, mixing slowly between each addition. Mix for thirty seconds on medium speed once all the ingredients are added.
• Spoon the batter into the pan over the fruit and use an offset spatula to distribute the batter evenly.
• Bake for about 45 minutes or until a cake tester comes out clean. Let the cake cool for 5 minutes. Run a small knife around the edge to release the cake from the sides of the pan. Turn the cake out of the pan onto a serving platter, fruit side up. Use a spatula to remove any fruit or syrup remaining in the pan, and dollop over the cake. Serve warm or at room temperature, with whipped cream or ice cream as an accompaniment.