With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs, one
at a time, beating well after each addition. Stir in flour.
Spread batter evenly in a 9 by 13 inch pan.
Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit,
cut side up, in batter.
In a bowl, mix remaining sugar with cornstarch, add sour cream, remaining
eggs, and vanilla; beat until blended. Pour over apricots.
Bake in a 350 degree oven until cake surrounding apricots in the center is
firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30
minutes; serve warm or cool. NOTES
: I have used my frozen apricots and it works well.
Recipe by: Sunset Magazine, June, 1997
Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar
17, 1998
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