Nectarine-Raspberry Upside Down Gingerbread Cake - Turntable Kitchen

Ingredients

• 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