Tender upside-down fruit cake

2 medium pears 2 medium peaches 1 tbsp cinnamon 1 lemon (juice and zest) 3/4 cup white sugar 1/3 cup water 6 tbsp unsalted butter 3/4 cup white sugar 2 large eggs 1/3 cup + 2 tbsp sour cream 1/2 tsp vanilla extract 1 cup + 2 tbsp all-purpose flour 1/2 tsp baking powder 1/4 tsp 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 3/4 white sugar and 1/3 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 tbsp unsalted butter (room temperature!) and 3/4 white sugar until fluffy cream. Add 2 large eggs - beat. Combine together with 1/3 cup + 2 tbsp sour cream, lemon zest and 1/2 tsp vanilla extract. Sift to the mixture 1 cup + 2 tbsp all-purpose flour, 1/2 tsp baking powder, 1 tsp 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! :-)