Cut the apricots and peaches into slices, sprinkle them with a little cinnamon and chopped walnuts. Beat the butter and sugar and add the eggs gradually. Add the milk, sifted flour and baking powder.
Finally, stir the mixture with the vanilla and apricots, mashed to a pulp. Grease and lightly flour a baking form with a diameter of 10″ (25 cm). Pour in the mixture, distribute the fruit evenly and cover it with 1/4 of the dough you set aside in advance. Scoop some of the mixture with a spoon to make a chess pattern on the fruit.
Put the cake to bake in an unheated oven on medium heat. Once it rises and is slightly baked, reduce the heat and finish cooking until ready. Serve sprinkled with powdered sugar.