Step 1

Ready a 9-inch cake pan (springform is great, but not necessary) and place it on a parchment-lined baking sheet. Preheat the oven to 350° F.

Step 2

Grease the pan with the 3 tablespoons of butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.

Step 3

To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.

Step 4

Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.

Step 5

In a medium bowl, whisk the graham flour, flour, baking powder, baking soda, cinnamon, and salt to combine.

Step 6

Add 1/3 of the flour mixture to the mixer and mix to combine, then add 1/3 of the crème fraîche. Continue until all ingredients are added. Pour the batter over the fruit and spread into an even layer in the base.

Step 7

Bake until a toothpick inserted into the cake tester inserted into the cake (don’t push all the way down or you’ll get a tester full of fruit juice!) comes out clean, 35 to 40 minutes.

Step 8

Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely before slicing and serving.