Almond, Pine Nut, And Apricot Coffee Cake

1. 1

   Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.

2. 2

   Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.

3. 3

   Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.

4. 4

   Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.

5. 5

   Stir to combine. Set aside.

6. 6

   In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.

7. 7

   Add the butter and milk and combine, then stir in the almond extract and apricots by hand.

8. 8

   Gently stir in the dry ingredients.

9. 9

   Pour the batter into the prepared cake pan.

10. 10

    Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.

11. 11

    Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.

12. 12

    Let the cake cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.