Apricot Upside Down Cake

Ingredients

• For the topping
• 5-6 ripe (but not too ripe) apricots, sliced
• 1/4 cup unsalted sweet cream butter (1/2 stick)
• 1/2 cup packed light or dark brown sugar
• For the cake
• 1/2 cup unsalted sweet cream butter (1 stick), room temperature
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 cup sour cream
• 1 teaspoon pure vanilla
• 1 3/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

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