Preheat oven to 350 degrees. Grease a deep-sided 10-inch pan or any variation of that size, as long as the sides are deep. I use a long European loaf pan.
Sift together the flour, baking powder, salt, and, cinnamon and put aside.
In a saucepan or iron skillet over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into the bottom of the baking pan. Sprinkle or arrange the fruit on top.
In a large bowl, cream together 2/3 cup softened butter and 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 baking pan.
Bake in preheated oven for 90 minutes or until a sharp knife inserted into the middle comes out clean. I start checking at about 60 minutes, depending on the depth of the pan I used. Let it cool in the pan for ten minutes then carefully invert onto a serving platter. Be careful of the hot caramel and fruit juices. Best served warm, I guess... it has never lasted long enough for me to try it cold:).