For the recipe you will need:
egg – 3 pcs.
sugar – 1 cup
flour – 1 cup
butter – 100g
sour cream – 1 cup
baking powder – 2 tsp
rum or rum essence – 1 tsp
apricots – 300g.
To make Rum Cake with Apricot:

Beat the eggs with a mixer in a homogeneous foam. Carefully add sugar and vanilla, as well as rum essence. Beat with a mixer.

Add sour cream and softened butter to the dough, mix. Pour flour mixed with baking powder into the dough.

Wash the apricots, dry them, cut them in half and remove the pit.

Lubricate the cupcake mold with vegetable oil, sprinkle generously with breadcrumbs (can be replaced with semolina), lay out half the dough, evenly distributing it over the entire area of ​​​​the mold.

Top off with pieces of apricots. Then the rest of the dough. Place the cake in an oven heated to 180C and bake for 50-60 minutes until fully cooked. Readiness can be checked with a match – if the match is dry after piercing the cake, then it is completely ready.