Brandy Buttermilk Apricot Cherry Upside-Down Cake

1. Preheat oven to 350 degrees.

2. In an oven-proof skillet (preferably cast iron), about 10-12″, melt 1/4 cup of the butter (that’s half a stick), brown sugar, and 2 tablespoons of brandy. Over medium heat, cook the mixture until it begins to bubble. Remove the skillet from the heat and set aside to cool.

3. In a bowl, beat the remaining 1/2 cup of butter (that’s a stick) and sugar together until light and fluffy. Add the eggs, one at a time, and then the buttermilk.

4. Slowly add the flour, and then add the baking powder, salt, vanilla, remaining 1/4 cup of brandy, and lemon zest. Mix just until a smooth batter is reached.

5. Arrange the slices of apricots and cherries in the skillet, on top of the sugar mixture. I wanted the top of the cake completely covered in fruit, so I really jam packed it in there. If you want more of the cake to show through, use less fruit.

6. Pour the batter over the fruit, and use a spatula to smooth it out evenly, making sure to spread it all the way to the edge of the skillet. Move the skillet to the oven and bake for 40-45 minutes, until a tester comes out clean.

Make it your own! This recipe can be done in a ton of variations. You can use any stone fruit in place of the apricots and cherries. You can use any liquor you think will complement the flavors well. You know what would be really delicious? Bananas and bourbon, of course! I’ll have to try that sometime soon.