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.

---

Steps

---

Set oven rack in center and preheat oven to 375f.

---

In a 10 inch cast-iron skillet , combine the 2 tblsps butter and the brown sugar and cook over medium heat , stirring , until melted.

---

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.

---

In a large bowl , beat together the remaining butter and sugar until light and fluffy.

---

Beat in the extracts , then add the eggs , 1 at a time , beating until smooth after each addition.

---

Stir in the almonds , then the flour , baking powder and salt.

---

Spoon the batter over the fruit and smooth it.

---

Bake for about 35 minutes , or until lightly-browned and cake springs back when lightly pressed with a finger.

---

Let cool for a few minutes.

---

Invert onto a cake plate and carefully remove skillet.

---

Serve warm or at room temperature.

---

Ingredients

---

butter, brown sugar, italian plums, apricots, sugar, vanilla extract, almond extract, eggs, blanched almond, flour, baking powder, salt