Apricot Cake

Ingredients
50g soft butter
50g caster sugar
75g self raising flour
1 large egg
1 teaspoon vanilla extract
2 tablespoon milk
2/3 ripe apricots

Topping
25g soft butter
25g caster sugar
pinch of nutmeg
1/4 teaspoon cinnamon

Method
1. Preheat oven to 180°C Fan 375°F Gas 5.
2. Butter and base line a 17cm (61/2 inch) round tin.
3. Put butter & sugar in a large bowl. Beat well until pale and creamy.
4. Beat the egg & add to the creamed mixture. Beat well with a wooden spoon until combined.
5. Carefully add milk & vanilla, mix well. Use a spatula to clean down the sides of the bowl.
6. Sift the flour, then fold in. Spoon the mixture into a prepared tin and smooth the top of the mixture.
7. Cut apricots in 1/2 - removing the stone. Slice into 4 or 6. Arrange on top of cake mixture.
8. Bake  in a preheated oven  for approx 20 minutes until golden & a cake tester comes out clean.
9. Topping: Using a fork, mash together the butter and sugar. Add the cinnamon and nutmeg.
10. Remove the cake from the oven and sprinkle over the topping. Be careful as the tin is hot!
11. Return the cake to the oven until the topping is brown and bubbling.
12. Eat warm with creme fraiche, ice cream or cold.