This Apricot Almond Upside Down Cake combines tart fresh apricots, sweet butter and brown sugar topping, and delicious crunch from the almonds and pine nuts.
In 10" oven safe skillet, melt butter over medium heat, stirring until bubbles subside. Add brown sugar, stir to combine, and cook for about a minute (sugar will not be melted). Spread to ensure entire bottom of skillet is covered with mixture.
Arrange apricots, skin side down, in circular pattern.
In separate pan, toast almonds and pine nuts until slightly brown. Sprinkle over brown sugar butter mixture, in between apricots.
For cake:
In separate bowl, combine almond flour, flour, baking powder, and salt. Set aside.
Use electric mixer to mix eggs and sugar, beating until mixture becomes thick and pale yellow, at least 3 minutes on high speed. Turn the mixer to low and add the melted butter, milk, almond extract, and vanilla. Stir to combine.
Gently stir in the dry ingredients. Take care not to over mix. Batter will be slightly bumpy.
Pour the batter over the skillet, spreading to even thickness, taking care not to move the apricots. Some of the apricots will poke through the batter. Bake until cake is cooked through and toothpick comes out clean, approximately 30 minutes. Before inverting onto platter, loosen edges with a butter knife.
Notes
Although this is a recipe for an upside down cake, its beautiful before you invert it... so totally up to you how you'd like to serve it.