Almond, Pine Nut, and Apricot Coffee Cake
Ready In: 1 hr 5 mins
Serves: 8
Yields: 1 Coffee Cake
Ingredients
- 1⁄2 cup almonds, sliced
- 1⁄2 cup pine nuts
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 eggs
- 1 1⁄4 cups sugar
- 3⁄4 cup unsalted butter, melted (1 1/2 sticks)
- 1⁄3 cup milk
- 1⁄4 teaspoon almond extract
- 1⁄2 cup dried apricot, chopped
Directions
- Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
- 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.
- Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
- Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
- Stir to combine. Set aside.
- In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
- Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
- Gently stir in the dry ingredients.
- Pour the batter into the prepared cake pan.
- Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
- Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
- Let the cake cool on a wire rack.
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