Moving on with our second bake at The Home Baker's ( THB), we are baking this Apricot-Pistachio-Lemon coffee cake from the book , Coffee Cakes by Lou Seibert Pappas. I'm glad that this cake turned out much better than our first bake, the cheese swirled chocolate cake. It is moist and also it's nice to be eaten warm or cold and i didnt find the cake dry out even after 2 days in the fridge, just a little hard. I also think that it's nice to use other nuts besides pistachio , just that it's a little prettier seeing the specks of the green pistachio and the pieces of chopped apricots in the cake. However, i had a slight problem with this cake that is slicing the cake..the apricots are just falling off from the cake and some of it sticked onto my knife. The ones that you see here are slightly better ones among them.
I made half of the recipe in a 7 inch round cake pan, for full recipe please refer to Chris from Yummy Bakes blog and to see the rest of the members who had done this, visit here
|this is what i mean, these are the better ones but still not nicely sliced..|
|less apricot and no pisctahios in this slice, hence better shape!|