This is based on the famous Sour Cream Coffee Cake by Rose Levy Beranbaum. It has a super rich eggy batter which bakes into a moist soft tight crumbed cake, topped with a layer of sweet apricots and then a golden crumble topping.  It looks time intensive but it comes together very fast.

Click on more to see the recipe…

Streusel
1/3C packed brown sugar (2.5oz/72g)
2 T granulated white sugar (1 oz/26 grams)
1 cup walnuts or pecans (I used pecans) (4 oz/113 g)
1 ½ t cinnamon½ cup flour (2 ¼ oz/65 g)
4 T softened unsalted butter (1/2 stick/2 oz/57 g)
½ tsp vanilla

Batter
4 large egg yolks
2/3 cup sour cream (5.5 oz/160 g)
1 ½ t vanilla
2 cups flour (7 oz/200 g)
1 cup granulated sugar (7 oz/200 g)
½ t baking powder
½ t baking soda
¼ t salt

1 can apricot halves (or real fruit, or any fruit you feel like)

Prepare a 9 inch springform pan by lining the bottom with a circle of parchment paper cut to fit, and then greasing the rest. Preheat the oven to 350 F/180 degrees C.

In a food processor pulse the sugars, nuts and cinnamon until the nuts are coarsely chopped. Remove ¾ cup to use as filling. To the remaining add the flour, butter and vanilla and pulse briefly to form a coarse, crumbly mixture for the topping.

In a bowl, lightly combine the yolks, vanilla and ¼ of the sour cream. Set aside.
In a large mixing bowl (or your kitchenaid) combine the dry ingredients and mix on low speed for 30 seconds to combine. Add the butter and remaining sour cream.
Mix on low speed until the dry ingredients have been moistened and then increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ min. Scrape down the sides as needed.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition and scraping the sides each time.

Remove from the mixer and use a spatula to fold the batter a few times, making sure that the very bottom and the sides all incorporate evenly. Reserve about 1/3 of the batter and scrape the rest into the prepared pan. Smooth the surface with a spatula—this is a thick cake batter and will require smoothing.

Sprinkle with the prepared streusel filling and then layer the fruit over that.
Dollop the rest of the batter into blobs over the apples slices and smooth it out with a spatula if you can, mine was too thick so I just left it in blobs which looks cooler anyway. Sprinkle the streusel topping over the top of the cake.

Bake for 55-60 minutes or until a cake tester comes out clean.
Let the cake cool in its pan on a rack for 10 minutes. Serve warm or at room temperature.