Prep 15 mins
Cook 40 mins
Apricot give this cake and elegant twist from the traditional pineapple version.
- 2 (15 ounce) cans apricot halves
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup packed brown sugar
- 2 eggs, separated
- 2⁄3 cup sugar
- 2 2⁄3 cups 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 inch baking pan; place in a 350°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°F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
- Cool for 10 minutes before inverting onto a serving plate.
I tried this recipe as it looked great - IF ONLY I'd read the review posted! totally correct - there is too much flour and I think the amount of 2 2/3 is a typo. mine turned out like scone dough after trying to amend the flour overdose with milk and egg. Maybe it should read 1 2/3 cup??
This recipe wasn't good at all... I followed the instructions perfectly and when it came to mix everything together, there was no moisture. It was just mounds of flour. I ended up adding milk to add the moisture, I had to add approximtely 2 cups. The cake ended up being the consistency of pastry- tasted like pastry too. I would never make this again. I threw the whole cake out.