Apricot-Cherry Upside-Down Cake

Ingredients

• 0.5 cup apricot halves dried
• 2 teaspoons double-acting baking powder 
• 0.5 cup cherries dried sour
• 0.5 teaspoon cinnamon 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.5 cup brown sugar light packed
• 0.8 cup milk 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 0.3 lb butter unsalted softened
• 2 tablespoons butter unsalted melted
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• cake form

Directions

1. Make topping: Bring 1/3 cup water to a boil in a saucepan.
2. Add apricots and cherries; cover and set aside for 30 minutes.
3. Drain, reserving soaking liquid.
4. 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.
5. Drizzle with soaking liquid.
6. Make cake: Preheat oven to 350F.
7. Mix flour, baking powder, cinnamon and salt.
8. Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually.
9. Add flour mixture; beat until blended. Spoon batter into pan.
10. 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.
11. Place plate over pan; carefully invert cake.
12. Remove pan.
13. Serve warm.