Apricot-Pistachio-Lemon Coffee Cake

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by Lou Seibert Pappas
from Coffee Cakes: Simple, Sweet, and Savory
(Chronicle, 2006)
Makes one 10-inch Bundt or tube cake

This handsome cake makes a regal sight on a pedestal plate. Each lemon-flavored slice is colorfully flecked with pistachios and apricots. Enjoy it with a cup of Earl Grey tea or mellow Kenyan or Ethiopian coffee.—Lou Seibert Pappas

This is one of our favorite cakes. It’s  perfect for breakfast,  a party, or an afternoon snack. And some of our recipe testers have found that a thin slice with a bit of clotted cream brightens up afternoon tea.—David Leite

convert Ingredients
1 cup unsalted butter at room temperature
1 3/4 cups sugar
4 large eggs
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 cup plain yogurt
3 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups chopped dried apricots
3/4 cup (3 ounces) unsalted pistachios

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Directions
1. Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt or tube pan.

2. In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice, and yogurt.

3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add the dry ingredients to the butter mixture, mixing just until blended. Stir in the apricots and nuts. Spread evenly in the prepared pan.

4. Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then unmold right side up on a wire rack and let cool completely.

5. Cut into slices to serve.

Recipe © 2006 Lou Seibert Pappas. All rights reserved.

[Donna Rose] All my tasters raved about this cake. The sweetness wasn’t excessiv[e, and the pistachios and apricots added texture and sparks of flavor. The cake emerged from the pan in perfect shape and was visually beautiful, even without added embellishment.

[Kim Graham] This cake was perfect with a morning cup of coffee, and I think it would be equally wonderful as an afternoon snack with either coffee or tea. It wasn’t terribly sweet, which I liked a lot, and the lemon flavor was subtle but definitely noticeable. The apricots and pistachios gave the cake a colorful and appealing look and at the same time complemented the cake’s lemon flavor.

[Leslie Ann Roldan] This was easy to make and very moist. Having never made a Bundt cake before, I was surprised at the heaviness of the batter. The cake was nicely perfumed with lemon. Although I was dubious at first, the apricot and pistachio went well together. Overall, a resounding success.