Title: Apricot kugen
 Categories: Fruit, Desserts
      Yield: 10 Servings
 
    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
 
  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