Description
A rich and gooey butter cake infused with the nutty flavor of roasted pistachios, creating a harmonious blend of sweetness and warmth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon pistachio extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup roasted, unsalted pistachios, chopped
- 1 cup powdered sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or line it with parchment paper.
- In a large mixing bowl, beat the softened butter with granulated and brown sugars until fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the pistachio extract.
- In a separate bowl, whisk together flour and salt, then gradually add this to the butter mixture, being careful not to overmix.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until the edges are golden and a toothpick inserted into the center comes out clean but with a few moist crumbs.
- Let the cake cool completely before dusting with powdered sugar and adding crushed pistachios for garnish.
- Slice into squares, serve, and enjoy!
Notes
For a gluten-free version, substitute all-purpose flour with almond flour. If you can’t find pistachio extract, almond extract can be used instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pistachio Cream Cake, Gooey Butter Cake, Dessert, Family Favorite, Baking, Sweet Treat