Apricot Upsidedown cake

By dashy_65

Ingredients

• 2 cans (15 ounces each) apricot halves
• 1/4 cup butter, cubed
• 1/2 cup packed brown sugar
• 2 eggs, separated
• 2/3 cup sugar
• 2/3 cup cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Directions

Details

Servings 8

Preparation

Step 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° 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 large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another bowl, beat egg whites until stiff. Fold into yolk mixture.

Carefully spread over apricots. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 240 calories, 6 g fat (4 g saturated fat), 61 mg cholesterol, 171 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.