Cinnamon Apricot Cake

• 1/2 cup white sugar
• 1 egg
• 3 tablespoons butter
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups pitted and diced fresh apricots
• 2/3 cup milk
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt(R)).
2. Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
3. Mix flour, baking powder, and salt together in a separate bowl.
4. Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
5. Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

white sugar, egg, butter, vanilla, flour, baking powder, salt, fresh apricots, milk, white sugar, ground cinnamon

Taken from www.allrecipes.com/recipe/258713/cinnamon-apricot-cake/ (may not work)