Lightly grease a nine-inch cake pan with butter.

In a medium bowl, stir together the melted butter, brown sugar, salt, and cardamom. Spread the mixture in an even layer on the bottom of the prepared pan.

Arrange the apricots cut side down over the bottom of the pan, keeping them as evenly spaced as possible. (This will become the top of the cake, so you want things looking cute when you turn it out.) Set aside.

Preheat the oven to 350 degrees Fahrenheit.

In a high-speed blender, combine the granulated sugar and cardamom seeds and blend until fragrant and well combined, about one minute. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

In a large bowl, whisk together the cardamom sugar, olive oil, yogurt, eggs, and vanilla.

Add about one-third of the dry ingredients to the wet ingredients and stir to combine. Add about one-third of the milk and stir again. Continue alternating until all the dry ingredients and milk have been added.

Spread the batter in an even layer over the apricots and topping and bake

for 45 to 55 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool on a cooling rack for 5 minutes. Place a serving platter over the top and very carefully flip to invert the cake, leaving it in the pan. Wait about one minute before lifting the pan. If any of the apricots have stuck, just place them back on the cake.

In a small bowl, whisk together the honey with one tablespoon of warm water. Brush the glaze over the cake and serve warm or at room temperature with dollops of yogurt.

Store leftovers in an airtight container at room temperature for up to two days.