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Apricot Crumbcake


      1/2 cup unsalted butter, softened
      3/4 cup sugar
      1 egg
      3 egg yolks
      1 teaspoon vanilla extract
      1 1/4 cups all-purpose flour
      1 teaspoon baking powder
      12 apricots

      1 1/4 cups all-purpose flour
      1/2 cup sugar
      1/4 teaspoon cinnamon
      1/2 cup unsalted butter, melted


    Use this recipe with peaches, sour cherries or pineapple with equally good results.

    CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and  line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the  butter and sugar until soft and light. Add the egg and continue beating until light. Add  the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift  together the flour and baking powder and stir into the batter. Spread the batter evenly in  the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small  spoon if they resist. 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. Don't be  concerned if the apricots mound slightly in the center of the cake; the top will even out  as the cake bakes.

    CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the  butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs  over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour  until a knife inserted in the center comes out clean. Cool the cake in the pan for about  15 minutes 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 cake onto the rack, remove the plate and  cool.

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