6 tbsp. unsalted butter
1/2 c. + 2 tbsp. packed dark brown sugar
Approximately 15-20 Bing cherries, halved and pitted
1/3 c. coarsely chopped walnuts
2 lg. fresh apricots, pitted and cut lengthwise into 3/8 inch slices
3 eggs, separated
1/2 c. sugar
1/3 c. milk
1/2 tsp. vanilla
1 c. flour
1 tsp. baking powder

NOTE: May substitute strawberries for cherries or kiwi or star fruit or similar fruit for apricots.

Preheat oven to 325 degrees. Melt the butter in a 9-inch round cake pan over low heat. Add the brown sugar and cook, stirring frequently, until the mixture caramelizes and foams and bubbles. Immediately remove from heat.

Arrange a ring of cherry halves, cut side up, in the caramel around the outer edge of the cake pan. Make a ring of the chopped nuts inside the cherries. Overlap the apricot slices in a ring inside the nuts. Fill the center with remaining cherries.

Beat the egg whites until stiff; set aside. In a mixer bowl, beat the egg yolks with the granulated sugar until light and lemon colored. Add the milk and vanilla and beat well. Stir in the flour and baking powder, then beat to form a smooth batter.

Gently fold in the reserved egg whites. Pour the batter evenly over the fruit in the cake pan. Bake 45-55 minutes. Run a knife around the edge of the pan and invert the cake onto a platter while still hot. Let cool slightly before serving.