Brush 1 tablespoon of the melted butter in a 9 inch cake pan. Set aside.
Combine the halved apricots with 2 tablespoons of the sugar in a mixing bowl.
In a separate bowl, add the remaining butter, sugar, egg, buttermilk, vanilla and almond extract. Whisk to combine. Add the flour, almond flour, baking powder, baking soda, salt, and nutmeg. Whisk until just combined and no large lumps of flour remain.
Pour. this mixture into prepared pan.
Drop the apricot halves cut side down into the cake batter.
Bake the cake for 10 minutes. Turn the heat down to 325.
Continue baking for 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before slicing and serving.
Dust with powdered sugar if desired.
Notes
Storing leftovers: Leftovers can be stored at room temperature — just cover the cake with plastic wrap. Eat within 2 days.Variations: Any type of stone fruit can be used here, or even berries.Pairs well with:Earl Grey Lavender Latte