Ingredients

1 stick (1/2 cup) unsalted butter

3/4 cup packed light brown sugar

10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted

For cake

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 large eggs at room temperature for 30 minutes
• 3/4 cup well-shaken buttermilk

• Special equipment: a 10-inchwell-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)

Description

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