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To make the filling
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Combine the dried apricots, water, and sugar in a small saucepan.
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Bring to a simmer and cook for 20 minutes.
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Transfer the mixture to a blender or food processor and blend until smooth.
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Let the filling cool while you make the topping and cake batter.
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Preheat the oven to 350°
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Lightly grease a 13 by 9 pan. (or use a baking spray)
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To make the crumb topping,
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Combine the flour, cinnamon, sugar, and salt in a small bowl and mix thoroughly to combine.
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Mix the vanilla into the melted butter.
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Pour the melted butter into the bowl with the flour and sugar mixture. Stir with a fork until the mixture is crumbly.
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Set aside.
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To make the cake.
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In a small bowl or large measuring cup, combine the flour, sugar, baking powder, baking soda, and salt.
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Beat the butter and sugar until light and fluffy in a mixer or large bowl with a whisk.
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Beat in each egg one at a time, scraping the bowl between each addition.
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Beat in the sour cream and the vanilla.
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Stir in the flour mixture until thoroughly combined. But try not to overmix it.
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Using a spatula, spread the batter into the prepared pan in an even layer.
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Spoon the apricot filling over the batter and carefully spread with a spatula to cover.
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Sprinkle the crumb topping evenly over the apricot filling.
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Bake until the topping is golden brown, and a toothpick inserted into the center of the cake comes out clean, 40-50 minutes. (The apricot filling will still be gooey.)
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Transfer the pan to a wire rack and let cool for 20 minutes.
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Sprinkle with powdered sugar before serving.