Apricot Kugen

• 1/2 cup (1/4 lb.) butter or margarine
• 2 cups sugar
• 8 large eggs
• 1 1/2 cups all-purpose flour
• 9 cups halved, pitted firm-ripe apricots
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 1/4 cup cornstarch
• 1 1/4 cups sour cream
• 1 teaspoon vanilla

1. 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.
2. Spread batter evenly in a 9- by 13-inch pan.
3. Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter.
4. In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots.
5. Bake in a 350u0b0 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.

butter, sugar, eggs, flour, apricots, ground cinnamon, lemon juice, cornstarch, sour cream, vanilla

Taken from www.myrecipes.com/recipe/apricot-kugen (may not work)