For those of you with fruit shares…
-Preheat your oven to 350 degrees.
-Score the skin of 4-5 apricots or 4-5 donut peaches with a few strokes of a knife.
-Then slice them in half and remove the pits.
-Melt ¼ cup unsalted butter in a large 10-inch cast-iron skillet over medium heat.
-Add ½ cup packed brown sugar and stir until the sugar dissolves and blends with the butter to forma caramel.
-Remove from heat and arrange the fruit halves on top of the caramel, cut side down.
To make the cake…
-Whisk together 1¼ cups all-purpose flour, ¾ cup fine cornmeal, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine sea salt in a bowl.
-Using a handheld mixer with beaters or a stand mixer cream together ½ cup unsalted butter at room temp and 2/3 cup granulated sugar for 3 to 5 minutes until light and fluffy.
-Add 2 eggs, one at a time, scraping down the bowl after each addition.
-Stir in 1 tsp vanilla extract.
-Measure ¾ cup of buttermilk. Set aside.
-Stir in the flour mixture in 3 additions, alternating with the buttermilk beginning and ending with the flour mixture.
-Spread the batter evenly over the fruit in the pan.
-Bake for about 45 minutes until the center of the cake springs back lightly when touched.
-The cake will need 20 minutes to cool until you flip it over.