Apricot-Cherry Upside-Down Cake

Ingredients

• TOPPING:
• 1/2 cup dried apricot halves
• 1/2 cup dried sour cherries
• 2 tablespoons unsalted butter, melted
• 1/2 cup packed light brown sugar
• CAKE:
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick (1/4 lb.) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 3/4 cup milk

Preparation

1. Make topping: Bring 1/3 cup water to a boil in a saucepan. Add apricots and cherries; cover and set aside for 30 minutes. Drain, reserving soaking liquid.
2. Pour butter into a 9-inch round cake pan. Arrange apricots, cut side up, in pan; spoon cherries on top and sprinkle with brown sugar. Drizzle with soaking liquid.
3. Make cake: Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt.
4. Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually. Add flour mixture; beat until blended. Spoon batter into pan.
5. Bake until a cake tester inserted in center comes out clean, 35 to 40 minutes. Cool on a rack for 5 minutes. Loosen edges of cake. Place plate over pan; carefully invert cake. Remove pan. Serve warm.