Red Currant Bakery

Streusel
0 In a medium bowl add in the soft butter, sugar, salt and vanilla. Use a fork to stir together until smooth.
2 Pour in the flour and use the fork to rub the flour into the butter mixture until fully combined.
Cake Batter
3 Preheat the oven to 350 F and place a rack in the center.In a medium bowl add in the sugar, flour, baking soda, baking powder, and salt and whisk to combine.
5 Add in the butter, sour cream, eggs, and vanilla.
6 Use a hand mixer or paddle attachment to mix the ingredients first on medium low until 90% combined.
7 Add in the raspberries and then use a flat rubber spatula to fold the raspberries into the cake batter and finish mixing the wet and dry ingredients together.
8 If not using a non-stick pan, spray the cake pan with your baking spray and line with a rectangle of parchment that is 15" x 8" from one side to another. Pour in the cake batter.
9 Smooth out the cake with a rubber spatula.
Assemble & Bake
11 Cut the apricots in half and remove the pits. Then cut each half into four slices. 
12 Lay the slices down in rows across the top of the cake to cover the surface. Sprinkle the top with more raspberries.
13 Clump the streusel and sprinkle it over the fruit layer.
14 Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 25-30 more minutes.
15 The cake will be done when the streusel is golden brown and the cake only has a very slight or no wobble.
16 Once baked, remove from the oven and leave to cool for at least 15-20 minutes on a wire rack. Run a knife along the edge between the cake and the pan. Then either lift the cake out with the parchment or slice the cake while it's still in the pan.