Apricot Upside-Down Cake
~ adapted from Best of Summer ~
Cover the bottom of a buttered pan or cast-iron skillet with dark brown sugar. Lay apricots, halved.
Measure 1 1/2 cups flour, 1/2 cup white sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda,
and 1/4 cup cornmeal; whisk.
In a small bowl, whisk 2 tablespoons very soft butter, 2 large eggs, zest of 1 lemon, 1 teaspoon vanilla, 2 tablespoons oil, and 3/4 cups buttermilk. Fold wet ingredients into dry ingredients. Scrape batter over apricots.
Bake at 350 degrees for 35 to 40 minutes. Cool in the pan for 10 minutes, then run a butter knife along the edges; turn upside-down onto a platter.
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