Apricot, Pecan, and Cinnamon Upside-Down Pie

Ingredients:

Caramel and fruits

• 3/4 cup sugar
• 0.5 tsp coarse salt (optional)
• 600-700 g of firm ripe apricots, cut in half and pitted

Pie

• 1.5 cups premium flour
• 1/4 cup finely ground pecans
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 cup of sugar
• 110 g unsalted butter at room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup of sour milk or kefir, or 3/4 cup mixed with 1/4 cup of sour cream or Greek yogurt

Preparation:

1. Caramel and fruits:
   
   In a 25cm ovenproof skillet, combine the sugar with 1.5 cups water until the mixture resembles wet sand. Heat over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Add salt if making salted caramel. Arrange the apricots, cut-side down, on top.
2. Preheat oven to 190°C.
3. Dough:
   
   In a medium bowl, combine the flour, pecans, baking powder, cinnamon, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then add the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, until smooth.
4. Pour the batter over the fruit and spread it evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, 35-45 minutes. Let the pie rest for 15 minutes, then invert it onto a serving plate. Cool to room temperature before serving.