Apricot, Blueberry Upside Down Cake
5 or 6 Apricots unpeeled and cut in half
3/4 cup of fresh blueberries
In a 10 inch skillet cook 1/2 cup brown sugar over medium heat until sugar melts. Turn off heat and add 1/4 cup of butter and whisk quickly. Spread sugar to coat skillet evenly. Arrange apricots skin side up and fill in gaps with blueberries.
Sift together 1 cup cake flour, 3/4 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. Kosher salt.
In a mixer- vanilla seeds from one vanilla bean with 3/4 cup granulated sugar and 1/2 cup butter until pale and smooth. Add 2 large eggs and beat until blended. Add 1/2 cup sour cream and beat on low until blended. Gradually add flour mixture on low until just mixed through. Pour batter over fruit and spread to cover.
Bake at 350 degrees for 40 minutes or when toothpick is inserted in middle and comes out clean. Cool on wire rack for 10 minutes. Run knife along edge to loosen cake. Invert cake onto a serving plate. Let cool - and serve with vanilla ice cream or whipped cream.