Preheat the oven to 350.

To make the topping, put the 4 tablespoons of butter in a 9 inch round cake pan or cast-iron skillet (I sprayed mine first with a little Pam, especially on the sides). Set the pan directly on the stovetop over low heat until the butter melts. Add the brown sugar and stir until the sugar is thoroughly moistened. Remove from the heat and let cool briefly.

Distribute the raspberries (if using them) over the brown sugar mixture. Arrange the nectarine slices over the raspberries or directly on to the sugar in overlapping concentric circles. Set aside.

To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

In a stand mixer fitted with the paddle attachment, beat together the 8 tablespoons butter and the granulated sugar on medium speed until light and fluffy., 3 to 5 minutes. Beat in the molasses. (The batter may look curdled, which is fine.) Add the eggs one at a time, beating until completely incorporated. Gradually mix in half of the flour mixture. Stir in the milk, followed by the rest of the flour mixture, and mix until ljust combined.

Scrape the batter on top of the fruit in the pan and smooth it into an even layer. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. (Start checking around 40… mine cooked faster!) Let cool for about 15 minutes.

Run a knife around the sides of the cake to help loosen it from the pan. Invert a serving plate over the pan. Wearing oven mitts, grasp both the pan and the plate and turn them over together. Carefully lift off the pan. Cool completely and serve with homemade whipped cream or vanilla ice cream.