A moist pistachio cake with a hidden whole cherry center, covered in creamy pistachio glaze and topped with swirls of frosting, tart cherries, and slivered nuts—an elegant fusion of nutty richness and fruity charm.

Why You’ll Love This Recipe

Pistachio Cherry Loaf Cake is a beautifully layered dessert that delivers both visual appeal and a refined flavor profile. The nutty depth of ground pistachios pairs harmoniously with the tart burst of cherries, while the creamy glaze and rich frosting elevate the entire presentation. This cake is perfect for afternoon tea, brunches, or holiday tables, offering both sophistication and comfort in every slice.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

unsalted butter, softened
granulated sugar
large eggs
vanilla extract
plain yogurt or sour cream
ground pistachios
all-purpose flour
baking powder
salt
whole pitted cherries (fresh or frozen)

For the pistachio glaze:

powdered sugar
pistachio butter or finely ground pistachios
milk or cream

For the topping:

whipped buttercream or mascarpone frosting
extra cherries (fresh or dried)
crushed or slivered pistachios

directions

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and yogurt (or sour cream).
In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios.
Gradually add the dry ingredients to the wet mixture, stirring until smooth and evenly combined.
Pour half of the batter into the prepared loaf pan. Arrange whole pitted cherries along the center line of the batter.
Spoon the remaining batter over the cherries and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
To make the glaze, whisk together the powdered sugar, pistachio butter, and milk until smooth and pourable. Drizzle over the cooled cake and allow it to set.
Pipe swirls of whipped buttercream or mascarpone frosting on top and garnish with extra cherries and crushed or slivered pistachios before serving.

Servings and timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

Chocolate Twist: Add mini chocolate chips to the batter for a pistachio-cherry-chocolate combination.
Citrus Infusion: Stir in lemon or orange zest to enhance the brightness of the cherries.
Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
Vegan Adaptation: Use vegan butter, egg replacers, and plant-based yogurt for a dairy-free and egg-free version.
Almond Option: Swap pistachios with almonds for a different nutty profile.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the unglazed loaf for up to 2 months; thaw and add glaze and toppings before serving. To enjoy warm, lightly microwave individual slices for 10–15 seconds.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work well. Just thaw and pat them dry before adding to the batter.

Can I skip the frosting on top?

Yes, the cake tastes great with just the glaze, but the frosting adds an extra layer of richness.

What type of pistachios should I use?

Use unsalted, shelled pistachios. Raw or lightly roasted both work, depending on your flavor preference.

Can I make this loaf ahead of time?

Yes, the loaf can be baked and glazed a day in advance. Add the frosting and garnishes just before serving.

Is it necessary to line the pan with parchment?

Lining the pan helps ensure easy removal and maintains the loaf’s structure, especially with the cherry center.

How do I prevent cherries from sinking?

Layering them between two portions of batter, as in this recipe, helps them stay centered.

Can I use a different fruit?

Yes, try whole blueberries, raspberries, or even chopped dried apricots for a variation.

What can I use instead of pistachio butter for the glaze?

Use finely ground pistachios mixed with a bit of oil or water to form a paste.

Is this cake suitable for special occasions?

Absolutely. The decorative topping and rich flavors make it perfect for celebrations and gatherings.

Can I use a bundt pan instead of a loaf pan?

You can, but adjust the baking time and check for doneness accordingly. A smaller bundt pan is recommended.

Conclusion

Pistachio Cherry Loaf Cake is a refined yet approachable dessert that delivers vibrant flavor and visual appeal in every slice. With its delicate crumb, fruity core, and creamy glaze, it’s a standout recipe for any occasion. Whether you’re hosting a gathering or enjoying a quiet tea break, this cake offers a delightful balance of nutty richness and cherry brightness.