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Preheat oven to 350°. Grease a 9” round cake pan and line with parchment. Slice fruit ¼” thick. Use a pairing knife to cut peel and as much of the pith off as you can.
In a small bowl, combine sugar and melted butter. Pour into bottom of prepared pan and spread into an even layer. Arrange fruit on top, overlapping slightly so that the bottom is completely covered.
In a medium bowl, combine flour, baking powder, and salt.
In a large bowl using a hand mixer, beat butter, sugars, thyme, and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat until almost incorporated. Add buttermilk and beat until everything is just combined. Pour batter over arranged fruit and spread, carefully, into an even layer.
Bake until a toothpick inserted in middle comes out clean, 35 to 40 minutes. Let cool 10 to 15 minutes, then invert onto a serving platter. Let cool completely.