for the apricot pine nut bottom:
for the cake batter:
* No worries if you don’t have a cast iron skillet. You can instead use an 8 or 9-inch cake pan (cast iron skillets are measured from their widest point, so a 10-inch pan is more like 8 or 9 inches at its base). The cake will take more like 25 to 30 minutes to cook through if you use a regular cake pan.
** I’ve made this both with and without the pine nuts, and it’s delicious either way. If you don’t have them on hand or if you don’t like them, no worries.
*** You can instead use plain yogurt thinned out with a couple tablespoons of milk (but don’t use Greek or strained yogurt). Measure 120g (1/2 cup) of thinned yogurt in place of the buttermilk.
To make ahead: This cake is best baked the day you plan to serve it (store it at room temperature for less than 1 day), but leftovers keep well in the freezer (cut pieces into individual servings, wrap them tightly, and store them in the freezer for up to 3 months. Use a microwave or toaster oven to thaw and slightly warm them). All cakes stale more quickly in the refrigerator than they do at room temperature, so try to avoid the fridge if possible.