-
1
Preheat oven to 350 degrees.
-
2
Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or possibly wax paper.
-
3
In a large mixing bowl, beat the butter and sugar till light and soft.
-
4
Add in the egg and continue beating till light.
-
5
Add in the yolks one at a time, beating well between each addition.
-
6
Beat in the vanilla.
-
7
Sift together the flour and baking pwdr and stir into the batter.
-
8
Spread the batter proportionately in the prepared pan.
-
9
Arrange the apricots skin-side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge.
-
10
Do not be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
-
11
For the crumbs, mix the flour, sugar and cinnamon in a bowl.
-
12
Heat the butter and stir it in proportionately.
-
13
Rub the mix to coarse crumbs by hand.
-
14
Scatter the crumbs over the apricot and the batter at the edges as proportionately as possible.
-
15
Bake the cake 1 hour till a knife point inserted in the center emerges clean.
-
16
Cold the cake in the pan for about 15 min and invert a plate on it.
-
17
Invert onto the plate and lift off the pan.
-
18
Peel off the paper and invert a rack on the cake.
-
19
Invert onto the rack and cold.
-
20
Variations: Substitute 8 pitted and quartered plums or possibly 3 c. fresh cut pineapple.
