Heat the butter in a large skillet (in this skillet you will bake the cake) over medium heat. Reduce the heat to low and sprinkle brown sugar evenly over the butter, cook for an additional 3 minutes. Remove the skillet from the heat.
Take the apricots and cut them in half. Arrange the apricots over the butter.
In a deep bowl, mix the flour, baking powder, yeast, and salt.
Beat the butter, sugar, and extracts with an electric mixer on medium speed until the batter is fluffy, about 2 to 3 minutes. Add the eggs one at a time, then beat until the mixture is creamy and has doubled in volume, about 2 to 3 minutes.
Preheat the oven to 180 degrees Celsius.
In a bowl, mix the milk with the lemon juice.
Reduce the mixer speed and add the flour mixture and the milk with lemon, beat for 3 more minutes.
Pour the batter over the pan with the butter and apricots and spread evenly with a spoon.
Bake the cake for 40 to 45 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and, with great caution, place a plate on top and flip the cake to remove it from the skillet.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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