Tender upside-down fruit cake

2 medium pears 2 medium peaches 1 tablespoon cinnamon 1 lemon (juice and zest) ¾ cup white sugar ⅓ cup water 6 tablespoon unsalted butter ¾ cup white sugar 2 large eggs ⅓ cup + 2 tablespoon sour cream ½ teaspoon vanilla extract 1 cup + 2 tablespoon all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt

Preheat the oven to 340 F. Grease 8 in. dish. Slice pears and peaches into pieces (any shape you like - I prefer squared) add juice of 1 lemon and cinnamon, put them on the bottom of the prepared dish. Combine ¾ white sugar and ⅓ water in a small saucepan, heat on the cooking top till the sugar will melt. Pour on the top of fruits. Using mixer combine 6 tablespoon unsalted butter (room temperature!) and ¾ white sugar until fluffy cream. Add 2 large eggs - beat. Combine together with ⅓ cup + 2 tablespoon sour cream, lemon zest and ½ teaspoon vanilla extract. Sift to the mixture 1 cup + 2 tablespoon all-purpose flour, ½ teaspoon baking powder, 1 teaspoon salt - mix only until combine. Pour mixture over fruits to cover them. Bake 30 mins then change the temperature in the over to the 350 F and bake another 10 minutes until golden color. Let stay for 20 minutes and then invert your cake onto a right size serving plate. The best way to serve - warm cake with vanilla ice-cream or whipped cream or just dust with sugar powder. And... feel the tenderness! :-)