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Apricot Upside-Down Cake

Rated as 4 out of 5 Stars

"'My Aunt Anne, who is a great cook, gave me a taste of this golden cake and I couldn't believe how delicious it was,' says Ruth Ann Stelfox of Raymond, Alberta. Apricots give it an elegant twist from traditional pineapple versions."
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1 h 5 m servings
Original recipe yields 9 servings


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  1. 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.


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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.

My husband didn't like this at all but I thought it was ok.