Apricot Upside-Down Cake
"My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta..."
INGREDIENTS
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2 large eggs, separated
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2 cans (15 ounces each) apricot halves
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1/4 cup butter, cubed
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1/2 cup packed brown sugar
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2/3 cup cake flour
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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2/3 cup sugar
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