Fresh Apricot Cake- Aprikosenkuchen

For almost 7 weeks I didn't bake anything. That is not totally true , I baked for last months Daring Bakers. But other than that, I have not been baking.
I have been using my oven, but then to drill meat etc but not for baking.
Not that I didn't want to bake, it is just that it is summer here and one is so busy doing out door activities than staying inside the home for baking.

Few days back when we went to the local market we bought these delicous apricots and we had lots, so I thought why not make a cake with some of them.
So searched the net and saw this yummy cake here.

I used a Tart tin, so i didn't had to use so much apricot as in the recipe.

Makes 12 servings of Aprikosenkuchen.

Ingredients:
10 T. butter, softened
2/3 c. sugar
1 tsp. vanilla extract or 1 T. vanilla sugar
3 eggs
Zest from 1/2 lemon
2 c. flour
2 tsp. double acting baking powder, or 1 package German Backpulver ( I used normal baking powder)
1/4 c. buttermilk or sour milk
1 1/2 lb. apricots, cut in half, about 14 ( used less numbers)

Preparation:
Use an 11 inch springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different. Butter and flour it. Set aside.
Cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.
Mix the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.
Spread the batter into the baking pan. Place the apricots on top, cut side down. I like to use a circular pattern, starting in the middle with a single half.
Bake at 350°F for 30-40 minutes.
Serve with sweetened whipped cream. 5 i didn't instead of tha ti glazed the top of the cake.