Almond, Pine Nut, And Apricot Coffee Cake - cooking recipe

Ingredients

1/2 cup almonds, sliced
1/2 cup pine nuts
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted (1 1/2 sticks)
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup dried apricot, chopped

Preparation

Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.
Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
Stir to combine. Set aside.
In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
Gently stir in the dry ingredients.
Pour the batter into the prepared cake pan.
Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
Let the cake cool on a wire rack.