Ingredients
1 cup butter, softened, plus 2 tbsp. to grease cake pan
2 tbsp. granulated sugar
2-1/2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1-3/4 cups firmly packed light brown sugar
4 large eggs
2 tsp. vanilla
2/3 cup sour cream
2 lbs. ripe, fresh apricots
1 cup granulated sugar
1 cup water
pinch salt
6 thin slices of ginger
4 sprigs thyme, leaves pulled from stems and the stems and leaves reserved

Directions
Preheat oven to 325 degrees F. Butter a tube pan with a removable bottom with the 2 tablespoons of butter. Dust evenly with 2 tablespoons of granulated sugar. In a large bowl, stir together the flour, 1/4 teaspoon salt and baking powder. Reserve.

In the bowl of an electric mixer fitted with a paddle, on medium speed, cream the remaining 1 cup of butter and the brown sugar until light and fluffy. Beat in the eggs, one at a time, until well mixed. Beat in the vanilla. On low speed, blend in the sour cream alternatively with the reserved flour mixture, just until barely mixed after each addition. Spoon the batter into the prepared pan. Bake for 70 to 75 minutes, or until the cake tests done.

While the cake is baking, cut the apricots in half or quarters if large, and discard the pits and stems. Place the apricot slices cut side down in a single layer in a large heavy-bottomed pot. Sprinkle 1 cup sugar on the apricots, add water and a pinch of salt. Submerge the ginger and thyme stems in liquid. Bring to a simmer over medium-low heat, then remove from heat and allow the apricots to cool in the liquid.

Slice the cooled cake, spoon apricots and some cooking liquid on top of the slices. Finely chop the reserved thyme leaves and sprinkle over the slices then serve. Makes 12 to 16 servings.