This handsome cake makes a regal sight on a pedestal plate. Each lemony slice is flecked with pistachios and apricots. Enjoy it with a cup of Earl Grey tea or mellow Kenyan or Ethiopian coffee.–Lou Seibert Pappas
LC Misnomer Note
Sort of a misnomer, don’t you think, to label this a “coffee” cake when in reality it plays really quite nicely with not just coffee but tea as well as so many other things one could sip?
Apricot-Pistachio-Lemon Coffee Cake
- Quick Glance
- 15 M
- 1 H, 10 M
- Makes one 10-inch Bundt or tube cake
Special Equipment: 10-inch Bundt or tube cake pan
IngredientsEmail Grocery List
Recipe Testers Reviews
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.
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.