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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.