This apricot, pistachio, and lemon coffee cake perfect for dessert or alongside your afternoon cuppa.
Apricot, Pistachio, and Lemon Coffee Cake
- Quick Glance
- 15 M
- 1 H, 10 M
- Serves 16 | Makes one 10-inch Bundt or tube cake
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.
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.