This refined sugar free Apricot Upside Down Cake is super moist and features fresh summer fruit and nutty almond flour.
In a medium bowl, whisk together the honey, cooled melted butter, and extracts until well combined. Crack in the eggs, one at a time, and whisk together to incorporate each egg.
Slowly pour in the buttermilk while whisking.
Gently pour the batter over the layered apricots and smooth out to the edges of the skillet. Bake the cake for 40-45 minutes, or until a toothpick inserted at the centre comes out clean. Keep an eye on the cake around the 35-minute mark. If it begins to brown too much at the edges, cover with a layer of foil to prevent burning.