(slightly adapted from "Fräulein Klein lädt ein")
90g soft butter
1 sachet vanilla sugar (I used a teaspoon of vanilla extract and the scraped out seeds of one vanilla pod instead)
1 teaspoon baking powder
350g ripe apricots (you could also use other fruit or berries as well)
icing sugar for dusting
Preheat the oven to 180°C. Line a springform pan of 24cm diameter with parchment paper and grease with butter.
Wash the apricots, cut them in halves and remove the stone. Set aside.
In a bowl, beat butter, sugar and vanilla sugar (or vanilla extract and seeds) until pale and fluffy. Then, add the eggs and beat until creamy. In another bowl, combine flour and baking powder. Add this to the other mixture and combine. Then, add milk.
Fill your dough into the prepared springform pan. Place your apricots onto the dough, cut side face down. Sprinkle with some sugar before putting the cake in the oven.
Bake the cake for about 45 minutes (I suggest you test whether it's done a bit earlier - with my oven, it only took less long, about 35 minutes). When your cake is done, take it out of the oven, let cool and dust with icing sugar before serving.