Preheat your oven to 350°F (175°C).

Melt 4 tablespoons of unsalted butter with 1 cup of brown sugar in a medium skillet over medium heat, stirring until smooth and bubbly.

Pour the caramel into a greased 9-inch round cake pan, creating an even layer.

Halve and pit 6-8 fresh apricots and arrange them cut-side down on the caramel layer.

Cream together 1/2 cup of softened unsalted butter and 3/4 cup of brown sugar until light and fluffy. Add in 2 large eggs and mix well.

Sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add to the butter-sugar mixture, alternating with 1/2 cup of milk.

Spoon the batter over the apricot arrangement in the cake pan, spreading it evenly.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before carefully inverting onto a serving plate.

Let the cake cool completely before slicing.