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1
Set a rack at the middle level of the oven and preheat to 350 degrees.
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2
For the cake batter, in a large mixing bowl, cream the butter until soft and light.
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3
Use a hand mixer set at medium speed or a heavy-duty mixer fitted with the paddle, if you have one.
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4
Gradually beat in the sugar and continue beating for about 5 minutes, until very light.
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5
Add the egg and continue beating until lighter.
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6
Add the yolks, one at a time, beating after each addition and scraping the bowl and the paddle occasionally.
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7
Beat in the lemon zest and vanilla.
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8
Sift the flour and baking powder together several times, then stir into the batter.
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9
To make the topping, mix the flour, sugar, and cinnamon in a bowl.
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10
Melt the butter and stir it in evenly.
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11
Rub the mixture to coarse crumbs by hand.
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12
Rinse, halve, and pit the apricots.
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13
Spread the batter evenly in the prepared pan.
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14
Arrange the apricot halves, leaving a margin of 1/2 inch around the edge, cut side up on the batter, but dont press them in.
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15
Scatter the crumbs evenly over the apricots and the batter.
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16
Bake the cake for 50 to 60 minutes, until the crumbs are well colored and the cake is firm and no longer liquid in the center.
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17
Cool the cake in the pan, then run a knife around the edges to loosen it from the pan.
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18
Remove pan side and slide from base to a platter.
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19
Dust the cake lightly with the confectioners sugar.
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20
VARIATIONS
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21
PINEAPPLE CRUMB CAKE: Substitute 1 pineapple, peeled, cored, quartered in the length, and sliced, for the apricots, above.
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22
Arrange the pineapple slices in concentric circles and slightly overlapping on the cake batter.
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23
PLUM CRUMB CAKE: This is perfect in the late summer and early fall when the first Italian or prune plums come to market.
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24
Substitute 12 prune plums, rinsed, halved, and pitted, for the apricots, above.
