Fresh apricot upside-down cake

Pineapple upside-down cake always evokes memories of my childhood. My mom made a killer pineapple upside-down cake. She'd put pecans in the center of each pineapple ring, way better than a maraschino cherry, in my opinion. That wasn't the best part of the cake, however. Unlike most cakes, the outer edge of a pineapple upside down cake is the best part of the cake. The brown sugar and butter form a thick caramely edge that makes getting to the end of your piece of cake kind of like getting a prize at the finish line. Back then, I didn't care much about the cake part of the pineapple upside-down cake, it was all about the caramel for me. I remember strategically planning my piece of cake to include at least one pecan, and the edge with the most caramel. This was not always an easy feat when competing with four other sisters with the exact same agenda. As mom would cut the cake, we'd all watch for that perfect slice and try to beat each other in the, "I want that piece, Mom!"

I got these gorgeous apricots this week and came across a recipe for apricot upside-down cake. I thought that that caramel topping  and the lightly almond flavor of the cake would be great with apricots. The perfect combo of tart and sweet with that wonderful caramel edge... I know, sounds awesome, right?!? Oh, and now that I'm cutting the cake, there are no worries about not getting that perfect slice.

Fresh Apricot Upside-down Cake

(printable recipe)

Source: Gourmet July 2003
For 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 (about 1 1/4 lb), halved lengthwise and pitted

For 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 
3/4 cup well-shaken buttermilk


Preparation

Preheat oven to 375°F.

Make topping:
Heat butter in a 10-inch well-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep) 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). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.

Make cake:
Sift together flour, baking powder and soda, and salt into a small bowl.

Beat together butter, sugar, and extracts in a large bowl with a mixer at medium speed until pale and fluffy, 2 to 3 minutes.  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.Take care doing this, the skillet will be very hot! Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.