The Home Bakers’ second bake from ‘Coffee Cakes’ by Lou Seibert Pappas. I am glad to be part of this bakeforce organized by Joyce of Kitchen Flavours. At The Home Bakers (THB), not only we will bake all the recipes of a selected cookbook together, we also learn from each other via the Q&T (Question & Tips) sharing session. If you are interested to join THB, please click here for more details.
The cake wasn’t that sweet after I have cut down on sugar. The rum infused apricots, lemon zest, lemon juice and pistachios were perfectly matched, not only the cake was flavorful, the color of apricots and pistachios were also aesthetically pleasing to the eyes. The cake has a nice balance between dry and moist texture.
The cake emerged from my pan in perfect shape, but I couldn’t get a clean-cut because of the nuts and apricots.
For a full recipe, please refer to Chris of Yummy Bakes. I made half of the recipe with 90g of sugar and used macerated apricots. I baked mine for 30-35 minutes.
Our next baking event is scheduled on 18 May and THB will be baking Blueberry Streusel Coffee Cake, pg 54.