Apricot-Pistachio-Lemon Coffee Cake

Apricot-Pistachio-Lemon Coffee Cake

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?

Special Equipment: 10-inch Bundt or tube cake pan

Apricot-Pistachio-Lemon Coffee Cake Recipe

  • Quick Glance
  • 15 M
  • 1 H, 10 M
  • Makes one 10-inch Bundt or tube cake


  • 2 sticks unsalted butter, at room temperature, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup plain yogurt
  • 3 cups unbleached all-purpose flour, plus more for the pan
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups chopped dried apricots
  • 3/4 cup (3 ounces) shelled unsalted pistachios


  • 1. Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt or tube pan.
  • 2. In a large bowl, beat the butter and sugar with a wooden spoon or an electric mixer 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.
  • 3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. With the spoon or the mixer on low speed, 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 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.
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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.

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.


    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.

  1. 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.

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