| 1 | Use this recipe with peaches, sour cherries or pineapple with equally good results. |
| 2 | cake batter: preheat the oven to 350°F. |
| 3 | Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. |
| 4 | In a large mixer bowl, beat the butter and sugar until soft and light. |
| 5 | Add the egg and continue beating until light. |
| 6 | Add the yolks one at a time, beating well between each addition. |
| 7 | Beat in the vanilla. |
| 8 | Sift together the flour and baking powder and stir into the batter. |
| 9 | Spread the batter evenly in the prepared pan. |
| 10 | Rinse and halve the apricots. |
| 11 | Remove the pits with the bowl of a small spoon if they resist. |
| 12 | 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. |
| 13 | Don"t be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. |
| 14 | crumb topping: for the crumbs, mix the flour, sugar and cinnamon in a bowl. |
| 15 | Melt the butter and stir it in evenly. |
| 16 | Rub the mixture to coarse crumbs by hand. |
| 17 | Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. |
| 18 | Bake the cake 1 hour until a knife inserted in the center comes out clean. |
| 19 | Cool the cake in the pan for about 15 minutes and invert a plate on it. |
| 20 | Invert onto the plate and lift off the pan. |
| 21 | Peel off the paper and invert a rack on the cake. |
| 22 | Invert cake onto the rack, remove the plate and cool. |
