Almond, Pine Nut, and Apricot Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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