CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE

Cinnamon Spiced Apricot Pecan Upside-Down Cake image

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 14

3/4 cup sugar
1/2 teaspoon kosher salt (optional)
1 1/4 to 1 1/2 pounds firm ripe apricots, halved and pitted
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup finely ground pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Steps:

Preheat the oven to 375 degrees F.
Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.