Caramelised Peach and Cranberry Cake

Ingredients for the caramel

6 tablespoons butter
1 cup brown sugar
1 tablespoon honey
3 large peaches, pitted and sliced
1 cup dry cranberries

Ingredients for the cake

6 tablespoons butter
1 cup sugar
2 eggs
½ teaspoon vanilla
1 cups all-purpose flour
½ cup almond flour
1 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon dry ginger
½ cup milk

How to make
Preheat oven to 175 c degrees.
To prepare the base: Combine butter, brown sugar, and honey in a saucepan and cook, stirring, until smooth and melted. Pour the mix into a 9 inch cake pan or a cast iron skillet. Sprinkle half the dry cranberry on the sugar mix and then arrange peach slices on top. Sprinkle the rest of the cranberries on the peaches. Set aside.
To prepare cake batter: Beat butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Sift flour, baking powder, cinnamon, salt, and dry ginger together and add to butter sugar mixture alternately with the milk.
Spoon the cake batter over peach slices in prepared cake pan. Smooth out the tops and bake at 175 degrees until cake is firm, about 20 to 25 minutes. Allow cakes to cool for 5 or 10 minutes, and then reverse them onto dessert plates so caramelized peach slices are on top. (Run a knife around each cake to loosen before unmolding.)

Note: You can substitute the fruit, berries and nuts to your preferences. Here are some of the combinations:

Peach and blackberry
Plum and blueberry
Pineapple and cherry
Mango and strawberry
Banana and walnut
Apple and pecan
Apricot and almonds