Description
A moist pistachio loaf cake with a hidden whole cherry center, topped with creamy pistachio glaze, swirls of frosting, tart cherries, and slivered nuts for a sophisticated and flavorful treat.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1 cup ground pistachios
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10–12 whole pitted cherries (fresh or frozen)
- 3/4 cup powdered sugar
- 1 tablespoon pistachio butter or finely ground pistachios
- 2 tablespoons milk or cream
- 1/2 cup whipped buttercream or mascarpone frosting
- Extra cherries (fresh or dried)
- Crushed or slivered pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and yogurt.
- In another bowl, combine flour, baking powder, salt, and ground pistachios. Gradually mix into wet ingredients until smooth.
- Pour half the batter into the loaf pan. Line up whole cherries along the center, then cover with remaining batter.
- Bake for 45–55 minutes or until a toothpick comes out clean. Cool completely.
- For the glaze, whisk powdered sugar, pistachio butter, and milk until pourable. Drizzle over cake and let set.
- Pipe frosting on top and garnish with cherries and pistachios before serving.
Notes
- Ensure cherries are pitted to avoid biting into stones.
- Pistachio butter enhances nutty flavor in the glaze.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
