Choose ripe but still firm apricots so they retain their shape during baking.

Peaches, nectarines, or plums can be substituted for the fresh apricots.

For extra warmth, add a pinch of nutmeg or ground ginger along with the optional cinnamon.

Chopped almonds or pecans can be scattered over the brown sugar before adding the apricots.

A little almond extract can be added alongside the vanilla for extra stone-fruit flavor.

Serve slightly warm or at room temperature with whipped cream, vanilla ice cream, or crème fraîche.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze individually wrapped slices in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator.

If using canned apricot halves, drain and pat them thoroughly dry before arranging them in the pan.

Do not allow the cake to cool completely before inverting, as the caramelized sugar may stick to the pan.