Preheat oven to 325 degrees F. Butter a 9 inch springform pan, line the bottom with parchment paper and then dust pan with flour.

In a medium bowl combine all the fruit filling ingredients and mix. Set aside.

In another medium bowl combine all the crumb topping ingredients and mix with a fork. Set aside.

For the cake batter, in a small bowl whisk together the sour cream, egg, egg yolk, and Grand Marnier. In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, baking soda, baking powder, salt and butter. Mix on medium high until a crumbly dough forms. Add the sour cream mixture in three additions, mixing after each addition.

Spread cake batter into the springform pan. Top the batter with the fruit filling evenly. Sprinkle the crumb topping over the fruit.

Bake for 1 hour and 10 minutes or until toothpick comes out clean. Let cake cool in the pan for 10 minutes and then remove side and cool completely on a wire rack.

Cake can be stored covered in fridge for 2 days.