Apricot Pistachio Lemon Coffee Cake
The more and more I bake, the fewer cookbooks I use. Isn't that interesting? Instead, I dig deeper into my favorites. And Coffee Cakes, by Lou Seibert Pappas is most definitely one of my favorites.
Thanks to my split subscription to Happy Child CSA at Frog Hollow Farm, I had a few bags of dried apricots, nectarines and other random stone fruit. What to do with it?
Then I came across this recipe that included dried apricots. Perfect! So I soaked my random dried stone fruit (that was very dry) and cut it up into regular supermarket dried apricots. The recipe referred to simply "pistachios" but I had to chop those up too. This was a fair amount of prep work for a cake!
Fresh lemons, yogurt...recipe for terrific. And it was: moist and mild with a lovely presentation. (That's chef-speak for: "it looks good.") The only thing that didn't work well was my reconstituted stone fruit. The regular chopped dried apricots, that were still somewhat squishy before chopping, worked a lot better.
My baking photography always suffers from the Denny's Menu Dilemma (it looks soooo much better in the photo), but this time, I had a really good model.
The recipe also includes a cherry-hazelnut variation that absolutely must be tried. Now all I need is a special occasion to bake it for.....hmm, no I don't!