Red Currant Bakery

Sour Cream Layer
0 In a medium mixing bowl, add in the room temperature mascarpone, sour cream, vanilla, and salt.
2 Use a spoon or rubber spatula to stir together and set aside.
Streusel
4 In a medium bowl add in the soft butter, sugar, salt and vanilla. Use a fork to stir together until smooth.
5 Pour in the flour and use the fork to rub the flour into the butter mixture until fully combined.
Cake Batter
7 Preheat the oven to 350 F and place a rack in the center.
8 In a medium bowl add in the sugar, flour, baking soda, baking powder, and salt and whisk to combine.
9 Add in the butter, sour cream, eggs, and vanilla.
10 Use the paddle attachment to mix the ingredients first on medium low until just combined, then turn it to high speed for 30 seconds.
11 Scrape the sides and bottom of the bowl.
12 In a separate bowl, stir toss the blueberries with 15 grams of flour. Pour the flour coated berries into the cake batter and use a spatula to fold them in.
13 Spray the cake pan with your baking spray and then pour in the cake batter.
14 Smooth out the cake with a rubber spatula.
Assemble and Bake
16 Dollop the sour cream and mascarpone filling over the top of the cake and gently spread it out into an even layer.
17 Cut the apricots in half and remove the pits. Lay the halves face down onto the cream layer, squeeze in as many as you can.
18 Clump the streusel and sprinkle it over the apricots.
19 Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 20-30 more minutes.
20 The cake will be done when the streusel is golden brown and the cake only has a very slight or no wobble.
21 Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
22 Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.
23 To serve, optionally top with a dusting powdered sugar.