Apricot Cake

Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.

In a medium bowl, toss together chopped fruit and flour; fold into Butter Cake Batter. Spread into prepared pan. Arrange sliced fruit on top of batter.

Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on wire rack.

Drizzle Vanilla Glaze onto cooled cake. Refrigerate in an airtight container for up to 3 days.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. With mixer on medium-low speed, add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape sides of bowl. Use immediately.