Apricot Unside-down Cake
Any fresh fruit can be used.
- 1 stick unsalted butter
- 3/4 cup packed brown sugar
- 10 or 11 fresh apricots (1-1/4 lbs.), halved lengthwise, pitted
- 1-3/4 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1-1/2 tsp. vanilla
- 1/4 tsp. almond extract
- 2 large eggs at room temperature for 30 minutes
- 3/4 cup well-shaken buttermilk
Preheat oven to 375.
Topping: Heat butter in a well-seasoned cast-iron skillet over moderate to low heat and sprinkle borwn sugar evenly over butter, then cook, undisturbed, for threed minutes (not all of the sugar will be melted). Remove skillet from heat and arrange the apricot halves, cut sides down, close together on top of brown sugar.
For batter: Sift together flour, baking powder, baking soda and salt in a small bowl. Beat together butter, sugar and extracts in a large bowl with an electric mixer. Beat in eggs one at a time, then beat until creamy and doubled in volume, two to three minutes. Reduce speed to low and add flour mixture in three batches alternately with buttermilk, beginning and ending with flour. Beat just until combined. Gently spoon batter over apricots and spread evenly.
If your skillet isn't oven-proof, wrap handle with heavy duty foil before baking. Bake in middle of oven until cake is golden brown and a wooden pick inserted in the center comes out clean, 40 - 50 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 replace any fruit that is stuck to skillet. Cook to warm or room temperature.