Pistachio Cherry Cake
This Pistachio Cherry Snack Cake is an easy treat with season’s best cherries. Serve it as it is with a cup of tea or coffee or as a dessert with a scoop of ice cream.
It’s basically a delicious cardamom laced pistachio cake with cherries in it. I found some very good red sweet cherries from local farmers market and had to use them in this recipe. I love pistachios, it’s no brainer right. And love the combination of it with some summer fruits. Pistachio and cardamom also pair well with each other.
Firstly, this cake comes together quickly, and easy snack cake makes for a sweet afternoon treat or breakfast option. The best part is it can be served as dessert with a scoop of ice cream or crème fraiche. It’s ridiculously easy, uses only one bowl, and is the perfect balance of sweetness—no frosting necessary.
Furthermore, I was thinking about putting a glaze on top, but felt like there is no need for it. I was right, its so good without it. Additionally, if you want to make this into a frosted cake, you can do it. Single layered frosted cake or double the cake or make it into smaller pan to get at least two layers.
I was already thinking of making this combination of cake, and recently I had a small bite of pistachio cake with cherries at local bakery and immediately decided I love this combination. Without a doubt, I had to make it.
Additionally, it’s such a soft cake.
The texture of this cake is not hard to describe. It’s fluffy, with soft and light crumb. Equally, it’s incredibly moist and tender.
Suggestions
I have made it with eggs, but you can substitute eggs and still make it eggless with milk vinegar mixture.
Ground pistachios give it that light distinct pistachio flavor and lightest green color. I ground pistachios at home in food processor.
I have used 1 tsp of cardamom, and it might sound like a lot to some, you can use less or completely leave it out. But trust me cardamom taste great in here.
Cream butter and sugar well, for a tender crumb. You do not need a hand mixer, use a whisk.
Use vegan butter, milk and egg substitutes and it can be prepared vegan.
Pit cherries and grind pistachios and keep it ready. It hardly takes time to do these steps.
Moreover, reserving 1 tbsp of sugar and adding it on top, adds nice shine after the cake has baked. You can see that in the picture.
Additionally, if you would like to check out the video of this ! Do not forget to check out more cakes!
Pistachio Cherry Cake
Ingredients
- 1 ¼ cup dark red cherries pitted
- 1 stick butter room temperature
- 1 cup sugar granulated 1 tbsp divided
- 2 eggs
- 1/4 tsp vanilla
- 1 cup All-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3/4 tsp cardamom powder
- 1 cup Pistachios ground
- 1/3 cup milk
- 1/4 cup pistachios chopped
Instructions
- Preheat oven to 350 degrees F. Lightly butter and line an 8-inch square baking pan with parchment paper.
- Using a whisk or handheld mixer, mix sugar and butter until the mixture is light and fluffy. Add eggs one at a time and mix it well. Add in vanilla.
- In another bowl, mix dry ingredients flour, baking powder, salt, cardamom powder. Stir.
- Add half of the dry ingredients in butter sugar mix. Followed by milk, and then other half of dry ingredients. Add in ground pistachios powder too.
- Mix everything and fold in some cherries into the batter.
- Pour batter into prepared baking pan. Add remaining half of the cherries and sprinkle chopped pistachios. Sprinkle 1 tbsp sugar all over the batter.
- Bake for 40-45 minutes or until toothpick inserted near the center comes out clean. Remove from oven and set pan on a wire rack to cool. Use parchment paper to lift cake out of pan once it is completely cooled down.
- Cake will keep refrigerated in an airtight container, for up to 5 days.