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Apricot Upside-Down Cake

 Apricot Upside-Down Cake
"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.
9 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 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


  • 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 peaks form. 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.

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Apricot Upside-Down Cake (continued)

Nutritional 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.