Apricot-Pecan Upside-Down Cake

• 5 tablespoons unsalted butterbutter
• 3/4 cup (packed) golden brown sugarsugar
• 7 fresh cherries, halved, pittedcherry
• 1/3 cup chopped pecanspecan
• 7 large apricots, halved, pittedapricot
• 1 3/4 cups unbleached all purpose flourunbleached-all-purpose-flour
• 1 1/2 teaspoons baking powderbaking-powder
• 1/2 teaspoon ground nutmegnutmeg
• 1/4 teaspoon saltsalt
• 1/2 cup (1 stick) unsalted butter, room temperaturebutter
• 2/3 cup sugarsugar
• 2 large eggsegg
• 1 teaspoon vanilla extractvanilla-extract
• 2/3 cup whole milk, room temperaturemilk
• Whipped creamwhipped-cream

1. 01Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.

Sign in and stock your pantry to see what you have for this recipe.