Ingredients:
For the topping:
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
For the cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs at room temperature for 30 minutes
3/4 cup well-shaken buttermilk
Special equipment: a 10-inch well-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)
Method:
Preheat oven to 375°F.
Make topping:
Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted).
A personal note here: you can leave the sugar mixture in the skillet and add the apricot halves as indicated or take a spatula and scrape the mixture into a lightly buttered baking dish with higher sides and add the apricots then.
Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
Make cake batter:
Sift together flour, baking powder and soda, and salt into a small bowl. Beat the butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined. Gently spoon batter over apricots and spread evenly.
Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
