Red Currant Bakery

Preheat the oven to 350 degrees F and place a rack in the center of the oven.
Vanilla Cake Batter
In the bowl of a stand mixer, whisk together both flours, baking soda and baking powder.
Add in the sugar, eggs, butter, almond extract, lemon zest, vanilla extract, and sour cream. Using the paddle attachment, first for 10 seconds on low then increase to medium high for 10 and then high speed for 10 seconds.
Scrape down the sides of the bowl as needed.
Line a 9" springform pan with parchment paper or grease with a baking spray. If you don't have a springform pan, a standard cake pan will work as well.
Assemble and Bake the Apricot Cake
Pour the vanilla batter into the lined pan. Use a rubber or offset spatula to level the cake across the top.
Wash and cut the apricots in half, then remove the stones. Add 30 grams of all purpose flour into a small bowl.
Dip each half of an apricot, skin side down into the flour, then place as close together as possible onto the cake. Be sure to cover the surface as much as possible.
Sprinkle the top of the cake and apricots with two tablespoons vanilla or plain granulated sugar. Place the cake in the fridge for 5 minutes.
Then bake the cake in the preheated oven for 30 minutes. Rotate the cake 180 degrees and bake for another 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Try to insert the toothpick into the center without sticking it right through one of the apricots.
Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.