Ingredients1 h 5 m servings
- Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
ReviewsRead all reviews 4
Pretty easy to make. I served it with whipped cream with a touch of cinnamon added to it. My kids ate it up.
Delicious. Made it for my mom, whose favorite fruit are apricots - she loved it. Added a dollop of slightly sweetened creme fraiche to top it off. I like this better than pineapple upside-down...
This cake turned out okay. I had to cook quite a bit longer than the recipe called for. I used a round 9 inch pan. It had a rich apricot taste that everyone seemed to love.