Ingredients

½ cup butter
2 cups light brown sugar
3 cups fresh or frozen sliced peaches, cherries, blackberries, or raspberries
⅔ cup margarine
1 ⅓ cups white sugar
4 eggs
2 tsp vanilla extract
1 ⅓ cups milk
3 ⅓ cups all-purpose flour
4 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

Directions

1. Preheat oven to 350 degrees. Use a deep sided 10 inch-pan or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced fruit.
3. In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.