ALMOND, PINE NUT, AND APRICOT COFFEE CAKE

Steps:

• 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.