THIS SIDE-UP SIDE DOWN CAKE

"Make sure you put the plate right side-up...otherwise it will be messy and all that hard work will be for nothing."

FOR THE TOPPING:
1/2 cup butter
1/4 cup white granulated sugar
1/2 cup brown sugar
1/4 tsp ground cinnamon
about 4 cups of your favorite fruit: papaya, apricot, peach, pear, mango, cranberries, figs or any combination thereof. (If feeling adventurous, one might even try.....pineapple!)
FOR THE SPONGECAKE:
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup white granulated sugar
grated zest of 1 lemon
1 tsp vanilla
2 eggs
1/2 cup milk
whipped cream (for serving)

Preheat oven to 350 degrees F. Arrange rack in the center of the oven.

TO PREPARE THE TOPPING:
Melt 1/2 cup butter in a 9 or10 inch cast iron skillet over medium heat. Add the 1/4 cup sugar and brown sugar and cook until dissolved, stirring constantly. Stir in the cinnamon and remove from heat.

Arrange all but one cup of the fruit artfully into the hot syrup in a single layer and set aside.

TO PREPARE THE SPONGECAKE:
Sift together the flour, baking powder and salt into a small bowl or on a piece of wax paper and set aside.

In the work bowl of an electric mixer, cream together the 1/2 cup granulated sugar, softened butter and lemon zest until fluffy. Beat in the vanilla and then the eggs, one at a time. Add the flour mixture in 3 batches, alternating with the milk, beating after each addition until the better is well blended.

Chop the remaining fruit into small chunks and add to the batter. Scrape the batter over the fruit into the skillet and smooth out the top.

Bake in the preheated oven for 35-40 minutes, until the top is golden and springy. The juices should be bubbling around the sides of the pan. Allow the cake to cool 5 minutes before running a knife around the edges and inverting onto a serving plate.

Serve warm with whipped cream.

Source: TBS Dinner and a Movie