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Winter Jewel Upside-Down Cake with Pomegranate Compote

DIRECTIONS

Melt the butter in a 10-inch cast-iron pan over medium heat. Stir in the sugar, cook until it's dissolved, then remove the pan from the heat.
Cut some of the apricots into quarters and leave the rest whole. Put all the dried fruits in a saucepan, add water to cover, and simmer until softened, about 15 minutes. Drain, gently squeezing out the moisture. Arrange them over the bottom of the pan.
Preheat oven to 375°F. Mix the dry ingredients for the cake batter together. Cream the butter with the sugar until light and fluffy. Add the flavorings, then beat in the eggs one at a time until smooth. Scrape down the bowl, stir again to blend in any bits of butter, then stir in the buttermilk. Add the dry ingredients, in thirds, to the butter mixture. (If using a mixer, this can be done on low speed.) Scrape up the batter from the bottom of the bowl to make sure it's well mixed. Smooth the batter over the fruit.
Bake in the center of the oven until springy to the touch and beginning to pull away from the pan, about 35 minutes. Let cool for a few minutes, then invert onto a cake plate. While the cake is baking, cut the pomegranate in quarters, remove the seeds to a bowl, and sprinkle them with a tbsp sugar and the orange flower water. Refrigerate. Sweeten whipped cream to taste, and add the orange zest. Serve the cake warm with the chilled pomegranate seeds and whipped cream