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Apricot Upside-Down Cake
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup granulated sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 350 degrees F. Grease a 9-inch square baking pan.
Drain apricots, reserving 3 tablespoons juice (discard remaining juice) or save for another use); set aside.
Place butter in prepared pan; place in oven for 3 to 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 for 35 to 40 minutes or until a wooden pick inserted near the center of the cake comes out clean.
Cool for 10 minutes before inverting onto a serving plates.
Yield: 9 servings
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