• 1 stk Unsalted butter softened
• 3/4 c. Sugar
• 1 tsp Vanilla extract
• 1 whl Egg
• 3 x Egg yolks
• 1 1/4 c. Unbleached all-purpose flour
• 1 tsp Baking pwdr
• 8 x Apricots pitted, quartered
• 1 1/4 c. Unbleached all-purpose flour
• 1/3 c. Sugar
• 1/4 tsp Cinnamon
• 1 stk Unsalted butter melted

Directions

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