Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-by-2-inch round cake pan and line bottom with parchment. Lightly grease and flour parchment, and flour the sides, tapping out the excess.

In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. In a large bowl, beat butter with an electric mixer (stand mixer fitted with the paddle attachment or hand-held mixer) on medium-high heat until smooth. Add 1 cup of the sugar and beat until well combined. Beat in vanilla. Add eggs one at a time, beating well after each addition. Add half of the flour mixture and mix on low speed just until well blended. Add milk and mix just until blended. Add remaining flour mixture and mix just until blended.

Scrape batter into prepared pan and spread evenly. Choose one of the topping options and arrange the fruit on top of the batter. Sprinkle with remaining 2 teaspoons sugar. Bake until a toothpick or cake tester inserted in the middle of the cake comes out clean, about 40 minutes. Transfer cake pan to a rack to cool for 15 minutes.

Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large flat plate on top of the cake pan and, holding both the pan and the plate, invert them together. Lift the pan off the cake. Invert a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on the top. Serve warm or at room temperature.

Storage: Cover cooled cake in plastic wrap and store at room temperature for up to 24 hours.