1/4 c. plus 1 tbsp. butter
3/4 c. brown sugar, packed
1 (16 oz.) can apricot halves (drained)
1 c. pecans, chopped
4 eggs
1 tsp. vanilla
1/4 c. buttermilk
1 tsp. baking powder
1 c. flour

In heavy 10 inch skillet melt butter over low heat. Remove 1 tablespoon of butter to a medium bowl, set aside. Stir sugar into butter in skillet and spread evenly. Top with apricots and chopped nuts. In bowl with butter beat eggs, vanilla and buttermilk until blended. Stir in baking powder and flour until smooth. Spread evenly over apricots. Cover all but 1/2 inch of skillet with lid, cook over low heat 40 minutes. Turn upside down on serving dish.