Skillet Apricot Upside-Down Cake
A caramelized apricot topping is built right in a cast-iron skillet, then a cardamom-scented butter cake is poured over it and baked until bubbling. Invert it at the table for the full effect.
EasyDifficulty20 minPrep40 minCook8 servingsServings350Calories
Steps
- Heat the oven to 350°F (175°C) and melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over low heat.
- Sprinkle the brown sugar evenly over the melted butter and cook 2 minutes without stirring until it looks wet and sandy.
- Remove the skillet from the heat and arrange the apricot halves cut-side down in a tight circular pattern over the sugar.
- Whisk the flour, baking powder, cardamom, and salt together in a bowl.
- Beat the remaining 4 tablespoons butter with the granulated sugar until fluffy, then beat in the eggs one at a time and add the vanilla.
- Add the dry ingredients alternately with the milk in two additions, mixing just until the batter is smooth.
- Spoon the batter over the apricots and spread it gently to the edges of the skillet.
- Bake 35-40 minutes until the top is golden and springs back when pressed, then rest 5 minutes and invert onto a plate.