Categories: Sweet Breads- Coffee Cakes
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cup sugar
- 4 large eggs
- 2 Tbsp. grated lemon zest
- 2 Tbsp. freshly squeezed lemon juice
- 1 cup plain yogurt
- 3 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/4 cups chopped dried apricots
- 3/4 cups (3 oz.) unsalted pistachios
Directions
-
Preheat the oven to 350 degrees. Butter and flour a 10 inch Bundt or tube pan.
-
In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and yogurt.
-
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the butter mixture, mixing just until blended. Stir in the apricots and nuts. Spread evenly into prepared pan.
-
Bake for 50 to 55 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then unmold right side up on a wire rack and let cool completely.