Apricot Upside-Down Skillet Cake

• 3 Tbsp. butter
• 1/4 c. honey
• 2 c. fresh apricot halves or 8-oz. pkg. frozen halves, thawed
• 1/4 c. chopped nuts
• 1/2 c. butter or oil
• 2/3 c. honey
• 1/2 c. sour cream for garnish (optional)
• 2 eggs
• 1 tsp. vanilla
• 1/4 c. buttermilk or yogurt
• 1/2 tsp. soda
• 1 3/4 c. whole wheat pastry flour

1. Using heavy-bottom skillet which has a tight-fitting lid, on medium low heat (or use an electric skillet set at 250u0b0), melt butter.
2. Then stir in honey and simmer until well mixed and beginning to thicken.
3. Arrange apricots over the mixture, with cut side down.
4. Cover with nuts.
5. Cream butter and honey together, then add eggs one at a time, beating until smooth.
6. Add vanilla. Combine buttermilk or yogurt with soda.
7. Add flour and mix well. Pour batter over the apricots, spreading evenly.
8. Cover with lid (with vent open) and bake for 40 to 50 minutes.
9. Remove immediately by inverting a large cake plate over pan and turning upside down.
10. Serve warm or cold, topped with sour cream, if desired.
11. Yield:
12. 6 to 8 servings.

butter, honey, fresh apricot halves, nuts, butter, honey, sour cream, eggs, vanilla, buttermilk, soda, whole wheat pastry flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316398 (may not work)