Nectarine Upside Down Cake

1 1/2 pounds nectarines, pitted, and sliced 1/2-inch thick (peels ok!) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 4 tablespoons unsalted butter 1/2 cup sugar **** For the Cake **** 1 stick unsalted butter, softened 1 1/2 cups sugar 3/4c almond yogurt (can sub 2 large eggs) 1 teaspoon vanilla 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups flour (I used 1.5c whole wheat pastry flour and 1c all purpose) 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup milk (dairy or non-dairy, I used almond milk) Preheat oven to 350. Add cinnamon and nutmeg to nectarines. Set aside. Cream butter & sugar, add yogurt/eggs and vanilla. Sift all dry ingredients and add to butter mixture. Add milk after everything else is mixed. In a skillet (I used a Calphalon "Everyday Pan"), melt butter with the sugar. Stir with a wooden spool until sugar is dissolved and syrupy. Turn off heat, stir in fruit. Pour batter over the top. Bake 40-50 minutes. Colin said this was one of the best things I ever made. You can use any stone fruit. If peaches, you'll probably need to peel them. If you blanch them, the skin will come off very easily, not wasted peach flesh.