Preheat the oven to 350°
Grease an 8″ x 8″ square baking dish.

Make the crumb topping:

• Melt the butter over medium high heat on the stove and set aside.
• Mix the topping ingredients together in a bowl and combine well. Add the warm butter and stir. Set aside until needed.Make the cake:
• Mix the flour, baking powder and salt in a bowl and set aside,
• Place the sugar and oil in a stand mixer with the paddle attached. Beat on medium speed until well mixed.
• Add the eggs and beat until lemon colored and well aerated.
• Add the flour and milk into the egg/sugar mixture and mix until it just comes together.
• This is a very thick batter. Add it to the prepared pan and spread it evenly.
• Top with the apricot spread.
• Take handfuls of the crumb topping mixture and break it into rather large pieces and cover the apricot spread.
• Bake for about 30 – 40 minutes or until the top is nicely browned and a toothpick comes out clean.
• Let cool a bit and sprinkle with powdered sugar.
• Melt the ingredients for the chocolate drizzle over medium low heat until well combined.
• Drizzle over the cake with a fork.