Set your pressure cooker on the SEAR/SAUTE function at MD:HI. (Alternatively, you can use a pan over a medium flame.) In the large bowl of the pressure cooker, melt 1/2 cup of the butter, along with the lemon juice, corn starch, and granulated sugar, whisking to keep lumps from forming. When the mixture begins to thicken and look syrupy, remove it from heat (take the bowl out of the pressure cooker) and set it aside to cool.

Meanwhile, melt the remaining half cup of butter and set it aside to let it cool. Place the flour, baking powder, and salt in a mixing bowl and stir to combine. In a larger mixing bowl, combine the butter, brown sugar, and eggs. Slowly add the flour mixture and stir to combine.

Return to the pressure cooker pot with the corn starch mixture. (If you have used a pan to make this mixture, now pour the mixture into the bottom of the pan you will be using to make the cake.) Carefully place the sliced cherries and apricots in the pot, spreading them evenly over the bottom of the pot. Next, pour the batter over the fruit and make sure it is evenly distributed.

Cook the cake on the "TenderCrisp" function or in the air fryer at 325 degrees F. for 35 to 40 minutes. If using a pressure cooker, seal and cook on high for 35 minutes. If cooking in an actual oven, bake it at 350 degrees F.

Remove the pan from your appliance and let it cool for about 30 minutes. Place a plate on top of the cooking pan or pot, then gently flip it upside down so the cake lands on the plate with the fruit side up. Serve warm or at room temperature. Serves 8.