-
1
Preheat oven to 375F.
-
2
Heat butter in skillet over moderate heat until foam subsides.
-
3
Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted).
-
4
Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
-
5
Sift together flour, baking powder and soda, and salt into a small bowl.
-
6
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld.
-
7
Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
-
8
Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
-
9
Gently spoon batter over apricots and spread evenly.
-
10
If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking.
-
11
Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
-
12
Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate.
-
13
Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet.
-
14
Cool to warm or room temperature.
