Preheat your oven to 350 degrees F and lightly grease a 9x13 inch baking dish with cooking spray.

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.

Add the vanilla extract, almond extract, eggs, Greek yogurt, and sour cream to the butter mixture, whisking until smooth and well combined.

Gently fold in the flour, salt, baking soda, and baking powder until just incorporated, being careful not to overmix the batter.

Spread the batter evenly into the prepared baking dish.

Warm the apricot jam in the microwave for a few seconds until it is loose and easy to pour, then drop small spoonfuls of the jam over the surface of the batter.

Use a knife or a skewer to gently drag the jam through the batter, creating a marbled swirl effect.

In a separate small bowl, combine the sugar, cinnamon, and flour for the topping, then cut in the cold butter cubes with a fork until the mixture resembles coarse crumbs.

Sprinkle the cinnamon topping evenly over the top of the cake batter.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing into squares to serve.