Apricot Crumbcake Recipe - butter

Method

• 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.
• 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.
• 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.
• 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.
• 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.
• Variations: Substitute 8 pitted and quartered plums or possibly 3 c. fresh cut pineapple.