Cherry Apricot Upside Down Cake

Heat the oven to 325°F. 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 the 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 apricot slices in a ring inside the nuts. Fill the center with any 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 beaten egg whites. Pour the batter evenly over the fruit and the cake pan.

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven. Run a knife around the edge of the pan and invert the cake onto a platter was still hot. Let cool slightly before serving.