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1
CAKE BATTER: Preheat oven to 350F (180C).
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2
Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper.
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3
In a large mixer bowl, beat the butter and sugar until soft and light.
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4
Add the egg and continue beating until light.
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5
Add the yolks one at a time, beating well between each addition.
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6
Beat in the vanilla.
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7
Sift together the flour and baking powder and stir into the batter.
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8
Spread the batter evenly in the prepared pan.
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9
Rinse and halve the apricots.
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10
Remove the pits with the bowl of a small spoon if they resist.
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11
Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge.
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12
Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes.
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13
CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl.
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14
Melt the butter and stir it in evenly.
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15
Rub the mixture to coarse crumbs by hand.
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16
Scatter the crumbs over the apricots and the edge of the batter as evenly as possible.
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17
Bake the cake 1 hour until a knife inserted in the center comes out clean.
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18
Cool the cake in the pan for about 15 minutes and invert a plate on it.
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19
Invert onto the plate and lift off the pan.
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20
Peel off the paper and invert a rack on the cake.
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21
Invert cake onto the rack, remove the plate and cool.
