Apricot, Pistachio, and Lemon Coffee Cake

This apricot, pistachio, and lemon coffee cake perfect for dessert or alongside your afternoon cuppa.

An apricot and pistachio-studded lemon coffee cake with a slice cut from it.

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

Apricot, Pistachio, and Lemon Coffee Cake

  • Quick Glance
  • (1)
  • 15 M
  • 1 H, 10 M
  • Serves 16 | Makes one 10-inch Bundt or tube cake
5/5 - 1 reviews
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Special Equipment: 10-inch Bundt or tube cake pan



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

In a large bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and yogurt until just combined. (The mixture may look like it’s curdled. Don’t worry, it will smooth out when dry ingredients are added.)

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture and mix just until blended. The batter will be thick. Stir in the apricots and nuts. Spread the batter evenly in the prepared pan.

Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted in the center comes out clean. 

Let the cake cool in the pan on a wire rack for 15 minutes, then unmold the cake on a wire rack and let it cool completely prior to slicing. Originally published April 15, 2006.

Print RecipeBuy the Coffee Cakes cookbook

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Recipe Testers' Reviews

All my tasters raved about this cake. The sweetness wasn’t excessive 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.


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    1. Of course, Steve. If you click on the metric tab, you’ll see it calls for 405 grams of flour. If you prefer to work in ounces, that’s 14.3 ounces.

  1. 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.

  2. Could I make this recipe in a silicone kugelhopf mould? I just bought one on impulse and am now a bit concerned about what I can use it for, as I’m not very keen on the trad yeasted kugelhopf recipe idea! Thank you.

    1. Hi Helena, we haven’t tested this recipe in a kugelhopf mold, or in a silicon mold for that matter, but I think it would work. I would be inclined to butter and flour the mold just to be sure that nothing sticks, and use your cake tester to test for doneness. Let us know how it turns out.

    1. Jackie – this is really a matter of personal taste. Walnuts are often paired with apricots as well as pecans, hazelnuts and almonds. You may want to be certain that you’re using an unsalted variety as the recipe states.

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