Plum - Apricot Upside-down Cake

If you can't get decent fresh apricots, drained canned apricots will do just fine. Serve with softly-whipped cream flavoured with a few drops of almond extract.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 4  ounces butter, plus
• 2  tablespoons butter, room temperature
• 3⁄4 cup  lightly-packed brown sugar
• 8 -12  Italian plums, halved and pitted
• 8  small apricots, halved and pitted
• 3⁄4 cup sugar
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 3  large eggs, room temperature
• 2⁄3 cup  blanched almond, finely ground
• 1  cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Set oven rack in center and preheat oven to 375F.
2. In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
3. Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
4. In a large bowl, beat together the remaining butter and sugar until light and fluffy.
5. Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
6. Stir in the almonds, then the flour, baking powder and salt.
7. Spoon the batter over the fruit and smooth it.
8. Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
9. Let cool for a few minutes.
10. Invert onto a cake plate and carefully remove skillet.
11. Serve warm or at room temperature.