Place two tablespoons of vinegar into a two-cup measuring cup. Add soy milk to the 1 and 3/4 line. Let sit for at least half an hour until the mixture sours.

For the topping: Using your fingers or a fork, mix together the sugars, flour, oil, and cinnamon in a small bowl, until mixture resembles wet sand. Stir in nuts. Set aside.

Preheat oven to 350 degrees Fahrenheit. Grease a tube pan and dust with flour if desired. Set aside.

Combine salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Add to the batter alternately with sour soy milk and mix just until incorporated. Fold in the apricots and orange zest.

Pour batter into prepared pan. Sprinkle topping evenly over cake, pressing down gently so it adheres better. Bake for 35 minutes or until topping looks crisp and a toothpick inserted in center comes out with a few crumbs attached. Do not overbake. Let cool in pan, then remove from pan and cool on a wire rack.

Beat oil together with sugars. Add eggs one at a time, and continue beating until light and fluffy.