| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Fruit, Desserts | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 2 | c | Sugar |
| 8 | lg | Eggs |
| 1 1/2 | c | Flour |
| 9 | c | Halved apricots; pitted |
| 1 | ts | Ground cinnamon |
| 2 | tb | Lemon juice |
| 1/4 | c | Cornstarch |
| 1 1/4 | c | Sour cream |
| 1 | ts | Vanilla |
INSTRUCTIONS
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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