Fresh Apricot and Plum Upside Down Cake

  Last week my daughter and I were making our usual Saturday morning journey to our local farmer's market. As we came around the corner we could see a large table HEAPED with fruit. Tiny, royal purple plums stacked in pyramids, rosy cheeked peaches, and best of all....APRICOTS! I happen to think apricots are the finest fruit; with the rich, warm colors of summer and a balanced sweetness. I bought the plums and apricots and combined  them into a fabulous cake. I regret that I have no pictures to show you, that cake was devoured by a hungry dinner party in seconds! I will just have to make it again I guess...

Preheat the oven to 375. Have ready a large cast iron skillet that has been well seasoned (for those of you that aren't sure what this means, drop me a note, I have many years of skillet seasoning experience!).

Ingredients:

1 stick unsalted butter

3/4 cup packed dark brown sugar

7 fresh apricots

10 small fresh plums

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1 cup unbleached white flour

2/3 cup wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 stick softened unsalted butter

3/4 cup Sucanut or other dry natural sweetener

1 tsp vanilla extract

1 tsp ground cinnamon

2 eggs (at room temp)

1/2 cup plain yogurt

1/4 cup milk

Heat the cast iron skillet over medium low heat. Halve and pit the plums and apricots. Melt the butter and allow the foam to dissipate (do not let the butter brown or burn). Add the brown sugar and turn the heat down low, cook for 3 minutes without stirring. Arrange the apricots, cut side down, around the edge of the skillet. Arrange the plums, cut side down, inside the ring of apricots. Set aside.

Sift the first five ingredients into a bowl and set aside. In a mixing bowl, cream the butter, Sucanut and vanilla and cinnamon with a mixer on medium-high speed until fluffy, about 3-5 minutes. Decrease the speed and add the eggs, one at a time. Increase the speed to medium high and mix for another two minutes. Decrease the speed to low and add half the dry ingredients. Add the yogurt and continue mixing on low speed. Add the rest of the dry ingredients and the milk and mix until just combined. 

Carefully spoon the cake batter over the fruit mixture and spread evenly.  Bake for 30-40 minutes, or until a knife inserted in the center comes out clean. Allow the cake to rest for ten minutes. Place a large platter over the pan and carefully invert the cake onto the platter. Replace any fruit that remains in the pan.

You will notice I choose to use only natural sweeteners but you could certainly use regular sugar, it just might be a bit sweeter. This version has a pleasant tartness and is relatively good for you (that is, aside from the two sticks of butter).

Enjoy! It's delicious with a little whipped cream or vanilla ice cream as well!