Apricot Kuchen with Labneh Whipped Cream

Ingredients

• 1 1/4 cups all-purpose flour (about 5 3/8 ounces)
• 1/2 cup plus 2 tablespoons granulated sugar, divided, plus more to taste if apricots are tart
• 1 tablespoon fine cornmeal or semolina
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter (4 ounces), at room temperature
• 1 large egg
• 1 pound fresh apricots (about 8 small or 6 medium), halved or quartered
• 2/3 cup heavy cream
• 1/2 cup labneh or plain whole-milk Greek yogurt
• 1 tablespoon powdered sugar

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