THB: Apricot-Pistachio-Lemon Coffee Cake

Yummy Bakes | 8:30 AM |
I was surprised to be invited to join the new baking event, the Home Bakers (THB) organized by Joyce from Kitchen Flavours.  Proud to be a member of the baking event – an event where home bakers can bake and share their experiences with each other.
This is the second cake taken from the Coffee Cakes book by Lou Seibert Pappas.  I was drawn to this cake because I have never try cakes with pistachio nuts and I love the added lemon zest and juice in the cake which complements very well.
This cake is quite soft and I have the same problem with some of them – apricots and pistachio nuts were falling off when I cut the cake.  So I refrigerate half the cake and the slices are much neater – lesser falling off of the apricots and pistachio nuts.




These two slices were refrigerated before I sliced them - it doesnt look so crumbly and the slices look neater.

 

Please hop over to 
THB's site, where members have linked their bake in the thumbnail linky and also to find out more about THE HOME BAKERS (THB). If you would like to join THB and be a member of the baking group, you are welcome! Details at THB!
Apricot-Pistachio-Lemon coffee Cake
(adapted from "Coffee Cakes" by Lou Seibert Pappas)
Makes one 10-inch Bundt or tube cake, serves 12
1 cup (2 sticks) unsalted butter at room temperature
1 ¾ cups sugar
4 large eggs
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1 cup plain yogurt
3 cups unbleached all-purpose flour
2 tsp baking powder
¾ tsp baking soda
¼ tsp salt (omitted since I used salted pistachios)
1 ¼ cups chopped dried apricots
¾ cup (3 ozs) unsalted pistachios (roughly chopped)

1.         Preheat oven to 350oF.  Butter and flour a 10-inch Bundt or tube pan. I bake half of the recipe using 7" square 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 yoghurt. 

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 40 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. 

5.         Let the cake cool in the pan 15 minutes, then unmold right side up on a wire rack and let cool completely.  Cut into slices to serve.

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29 comments:

  1. eileen@hundred eighty degreesApril 24, 2012 at 8:47 AM

    The refrigerated piece looks neat!

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  2. aiyah, i should have let the photo sit in the fridge for one day before taking photo!

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  3. Your cake looks like it would be worth taking a bite out of. I see that the texture on the different bakers changes. I think that yours is what my husband would like the best.

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  4. Hi Chris,
    A nice cake, I especially love the lemons and apricots, and even though it is slightly crumbly, I love the texture! Great pick! Really glad that you are baking with THB!! :0)

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  5. Oh my! your cake looks so tender and inviting!

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  6. Oh my! You did good!

    I will bake this in a square pan next time!

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  7. Amazing selection chris. The cake was super lemony moist. Freezing before slicing is definitely a smart move :D

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  8. The cake look so nicely backed and is packed with goodness like pistachio and apricot! Yummy! (;

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  9. i can see how soft is the cake...a piece of your cake with a cup of hot tea will be perfect :)

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  10. Really looks good and I definitely wanted to try it for sure!

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  11. I love the added pistachios and apricots, must have made the cake very flavorful! Just like a fruit cake with lots of texture, yum!

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  12. clean cut. very nicely done . I envy this tho. LOL . ;) Thank you for choosing this recipe. A good one ;)

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  13. Chris, i really enjoyed this cake. Thanks a lot for this great pick!

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  14. Yeah, I can see from the photos this cake is not easy to cut. But the flavors should more than make up for it!

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  15. Ooooh this looks really soft and yummy with the fruit and nuts in it.....I've never baked with pistachios either, because I'm too lazy to shell them! I'm trying to look for shelled pistachios and wonder if they sell them....

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  16. Replies
    1. Sonia, yeah nice cake. Give it a try when you have time.

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  17. Chris, how about passing some over for tea? Nice bake!

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    Replies
    1. Cheah, not a problem lah. Just give me a buzz when you are in Singapore. I certainly look forward to seeing you.

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  18. I love crumbly cakes.. this one seems to fill the perfect space for the Weekend tea time :)

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    Replies
    1. Hope you will try this cake when you have time.

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  19. thks for choosing this cake, my first experience baking with pistachio, its nice even though mine was chopped too finely :)

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  20. Looks very mist and delicious....healthy too....mmmm. Thanks very much for sharing.

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  21. Dear All THB members, thanks for stopping by and thanks for all your encouraging words. I am glad to know so many new bloggers through this event.

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  22. Inviting and yummy flavorfull cake.u have a nice space.nice to follow u.pls do drop my space and joint ur interested

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  23. Thanks for choosing this bake, Chris! I had lots of fun baking this cake. Yours look really lovely and delicious!

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  24. This is indeed a very delicious cake! Very glad that you've chosen this lovely cake for THB. I've just baked this cake yesterday & OMG... it was really delicious! It was moist with amazing flavor but ya, a bit crumbly but still tasted really nice. Wish you a lovely day, Chris! :)

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