I had the oven on to bake cornbread (for Wayne's Tomato Dressing
recipe) and decided, once again, that it was time for a good dessert.
Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
Pecan Upside Down Cake. Just the way my mom did - in the cast iron
skillet. Swapped 1/3 of the cup of flour for whole-wheat, though. Add a
little fiber.

It was fun making the apricot and pecan and marischino cherry halves
all fit nicely into a pretty pattern in the skillet! It smelled
INCREDIBLE while it baked, and came out of the pan perfectly onto the
platter. Most of the syrup from the pan dripped over the cake and the
top is beautifully glazed with carmelly goodness!

Of course I managed not to let all of it drip, so me and my spatula got
to work on the inside of the skillet for a little flavor preview. Oh,
so good!

Wish I was hi-tech enough to have a camera and I'd take a pic for you
all.

Hope it tastes as good as it looks!