Apricot Upside-Down Cornmeal Cake
Circle B Kitchen
Recipe courtesy Rustic Fruit Desserts
4 small stone fruits, such as apricots, peaches or plums, halved
1/4 cup (2 ounces) unsalted butter (I used salted)
1/2 cup packed (3 3/4 ounces) brown sugar
For the Cake:
1 1/4 cups (6 1/4 ounces) all-purpose flour
3/4 cup (3 3/4 ounces fine cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (4 ounces) unsalted butter at room temperature
2/3 cup (4 1/2 ounces) granulated sugar
1 teaspoon pure vanilla extract
3/4 cup buttermilk
Preheat the oven to 350 degrees F
Melt the butter in a 10-inch cast iron skillet set over medium heat. Add the brown sugar and stir until the sugar dissolves and blends with the butter to form a caramel (this only takes about 3 minutes).
Remove from the heat and arrange the fruit halves on top of the caramel, cut side down.
To make the cake, whisk the flour, cornmeal, baking powder, baking soda and salt together in a bowl. Using a hand held mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scaping down the sides of the bowl occasionally.
Transfer the batter to the skillet and gently spread it evenly over the fruit.
Bake in the middle of the oven for about 45 minutes, or until the center of the cake springs back lightly when touched.
Allow the cake to cool for 20 minutes before flipping it over. (Run a sharp knife around the edges to loosen before flipping).