CHERRY PISTACHIO CAKE RECIPES
PISTACHIO-CHERRY CAKE RECIPE | EPICURIOUS
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners’ sugar and top with extra cherries.
CHERRY PISTACHIO DUMP CAKE | PUNCHFORK
Cherry Pistachio Dump Cake from The Kitchn
Provided by The Kitchn
Total Time 4020S
Prep Time 720S
Cook Time 3300S
Yield 8
Number Of Ingredients 6
Nutrition Facts : Calories 671 cal, CarbohydrateContent 101.3 g, CholesterolContent 0 mg, FatContent 27.5 g, FiberContent 3.3 g, ProteinContent 6.6 g, SaturatedFatContent 13.4 g, ServingSize Serves 8, SodiumContent 512.6 mg, SugarContent 31.3 g, UnsaturatedFatContent 0.0 g
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Cherry Pistachio Dump Cake from The Kitchn
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