Apricot-Pistachio-Lemon coffee cake - THB

The past three weeks went very fast, so its time for our second baking job with The Home Bakers. The Home bakers are a new baking group that will bake from just one book only untill it's finished. Whe started out three weeks ago with the first recipe from Coffee cakes by Lou Seibert Pappas. Feel free to join in....

So this time Chris fom Yummy bakes got to pick a recipe; Apricot-pistachio-Lemon coffee cake.

I didn't feel like baking a hole cake for just the two of us so i made only a quart of the original recipe, that you can find here. I didn't have a small bund pan so i chose to pour the batter in to six smal souflle dishes/ ramekins that are about 2 inch wide and baked them for 20 minutes at 175C. 

My small individual cakes came out perfectly and tasted very nice. I think i really like apricot and pistachio together! Because it already are small round cakes i didn't need to cut the cake and that is where i got lucky with my choice of small cake pans.  The others baking this cake along with me had some difficulty with cutting the cake, because it gets crumbly because of all the apricot and pistachios in it.

There is a variation on this cake in the book: Cherry - hazelnut cake;

Follow the original recipe, substituting 1¼ cups dried cherries for the dried apricots and ¾ cup toasted and skinned hazelnuts, whole or chopped, for the pistachios.

I really liked to made the variation to but i could't find any dried cherries:-(

Come back here on the 18th of may then where baking a Blueberry streusel coffee cake.