Nectarine-Raspberry Upside Down Gingerbread Cake

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Turntable Kitchen


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4 tablespoons of butter

3/4 cup of brown sugar

1 1/4 cup of fresh, ripe raspberries

3-4 medium-ripe white or yellow nectarines, pitted and cut into 1/2 inch slices

1 1/2 cups of all-purpose flour

2 teaspoons of ground ginger

1 teaspoon of ground cinnamon

1/2 teaspoon of ground cloves

1 teaspoon of baking soda

two pinches of salt

1/2 cup (1 stick) of butter, softened

1/2 cup of sugar

1/3 cup of molasses (not blackstrap)

2 large eggs (at room temperature)

1/4 cup of room temperature milk

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