Apricot-Pistachio-Lemon Coffee Cake Recipe

Name: Apricot-Pistachio-Lemon Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter at room temperature; 1 3/4 cups sugar; 4 large eggs; 1 tablespoon grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 1 cup plain yogurt; 3 cups unbleached all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups chopped dried apricots; 3/4 cup (3 ounces) unsalted pistachios

Servings: persons

1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
4 large eggs
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 cup plain yogurt
3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups chopped dried apricots
3/4 cup (3 ounces) unsalted pistachios

1
Preheat the oven to 350F.
2
Butter and flour a 10-inch Bundt or tube pan.
3
In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy.
4
Add the eggs, one at a time, beating well.
5
Mix in the lemon zest, lemon juice, and yogurt.
6
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
7
Stir to blend.
8
Add the dry ingredients to the butter mixture, mixing just until blended.
9
Stir in the apricots and nuts.
10
Spread evenly in the prepared pan.
11
Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
12
Let the cake cool in the pan for 15 minutes, then unmold right side up on a wire rack and let cool completely.
13
Cut into slices to serve.
14
Cherry-Hazelnut Variation: Follow the recipe above, substituting 1 1/4 cups dried cherries for the dried apricots and 3/4 cup toasted and skinned hazelnuts (see Notes), whole or chopped, for the pistachios.

1257

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter at room temperature, 1 3/4 cups sugar, 4 large eggs, 1 tablespoon grated lemon zest, and more.

Yes, Apricot-Pistachio-Lemon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Pistachio-Lemon Coffee Cake

How did you like this recipe?

Frequently Asked Questions