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1
Preheat oven to 350 degrees.
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2
In a 9 x 13 cake pan (or similar size) melt 1/2 stick of butter (if your pan is safe for the stove, such as a cast iron baker, you can melt it over a burner right in the pan. Otherwise, melt the butter in the pan in the preheating oven).
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3
Spread the melted butter evenly over the bottom of the pan, as well as up the sides, with a pastry brush or paper towel (let the pan cool a little so you don't burn yourself).
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4
Add the brown sugar to the melted butter by sprinkling and pressing it evenly over the bottom of the pan.
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5
Place the sliced apricots in a single layer over the brown sugar.
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6
Set aside while you make the cake.
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7
Cream the butter and sugar until light.
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8
Add egg yolks, sour cream and vanilla and beat until fluffy.
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9
Sift together flour, baking powder and baking soda and add to the sour cream mixture. Mix until incorporated.
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10
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the cake batter.
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11
Pour into the prepared pan over the apricot topping. Spread the batter evenly.
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12
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean. When the cake has cooled a little, run a knife around the edges to loosen it and invert it on a serving platter. Wait about 30 seconds before lifting the pan off to ensure that the apricot-brown sugar glaze remains intact.
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13
Serve warm or at room temperature, with or without vanilla ice cream or a dollop of whipped cream. Cake is moist enough to keep for 2-3 days.
