My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn"t believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
2 large eggs, separated2 cans (15 ounces each) apricot halves1/4 cup butter, cubed1/2 cup packed brown sugar2/3 cup cake flour3/4 teaspoon baking powder1/4 teaspoon salt2/3 cup sugar
Directions
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven khổng lồ 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); phối aside. Place butter in a 9-in. Square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up. In a small bowl, whisk flour, baking powder và salt. In a large bowl, beat egg yolks until slightly thickened. Gradually showroom sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
