Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, followed by the vanilla extract.

Alternate adding the dry ingredient mixture and the yogurt/sour cream to the wet ingredients, beginning and ending with the dry, mixing only until just combined. Do not overmix.

Gently fold in the halved apricots. Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack.

While the cake is slightly warm, gently warm the apricot jam in a small saucepan or microwave until melted. Brush the warm glaze evenly over the top of the cake for a shiny finish.