Skill required: Confident baker
10 apricots, halved, pits removed
3/4 cup (12 tablespoons) unsalted butter
3/4 cup light brown sugar
10 Bing cherries, pitted and halved
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or sour cream
1. Preheat the oven to 375 degrees F.
2. Melt 1/4 cup (4 tablespoons) butter with the brown sugar in a 10" cast iron skillet.
3. When the sugar has melted, remove the pan from the heat and arrange the apricot halves cut-side up in the skillet. Fill in the area between the apricot halves with the cherry halves.
4. Cream the remaining butter with the sugar until it's light and fluffy.
5. Beat the eggs in one at a time, then add the vanilla.
6. Sift the flour, baking powder, baking soda, and salt together.
7. Add them to the batter, stirring by hand. Alternate with the buttermilk or sour cream. Mix in as few strokes as possible so as not to overmix.
8. Pour batter over fruit and bake until a toothpick comes out clean, about 40 minutes.
9. Let the cake rest for a short while, then cover the skillet with the cake plate and invert the cake onto the plate. If anything sticks to the skillet just press it back onto the cake.
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