Description
A delightful and nostalgic dessert featuring a rich pistachio cream blended into a gooey, buttery cake.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup pistachio cream
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup whole milk
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9 inch square baking pan or line with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Incorporate eggs one at a time, ensure each is well blended before adding the next.
- Add the pistachio cream and blend until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve with powdered sugar or extra pistachio cream.
Notes
For a dairy-free option, substitute coconut oil for butter and almond milk for whole milk. Other nut creams can replace pistachio cream for different flavor nuances.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pistachio, butter cake, dessert, baking, Southern recipes, gooey cake