Buttermilk, Cherry Pistachio Cake
This cake from my latest cookbook, Butter, Flour, Sugar, Joy is the perfect springtime cake! It is delicious, easy to make and easily customizable for the season.
Make it with someone you love and enjoy!
Buttermilk, Cherry, and Pistachio Cake
Prep Time: 10 minutes
Bake Time: 40-55 minutes
Makes: One 10-inch round cake
1 1/2 cups granulated sugar
3/4 cup soft butter, softened
2 eggs
1 3/4 cup all-purpose flour
1 cup buttermilk
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup pitted, chopped fresh cherries
1/2 cup chopped pistachios
Powdered sugar for dusting
Cold brew coffee and cream with a splash of brown sugar syrup, for serving
1. Preheat oven to 350 degrees. Line your cake pan with a square of parchment paper, and make sure to leave an overhang in case the cake expands too much during baking. The paper aids in ensuring taller sides.
2. Cream the sugar and butter until smooth in a large mixing bowl, and add each egg separately, beating after each addition. Add the flour, buttermilk, baking powder, vanilla, and salt, and mix until the batter is thick, smooth, and just comes together. Do not over mix. The batter will be very thick.
3. Spread into cake pan. Evenly sprinkle cherries and pistachios over the top of the cake. Bake 45-60 minutes.*
4. Allow the cake to cool, then dust with confectioners’ sugar. Slice and enjoy with cold brew coffee and cream, with a splash of brown sugar syrup.
Recipe Notes:
* Because this cake has a high fat content, it will puff up and bake, and then settle flat with a deep golden-brown chewy top. The weight of the cherries will cause them to sink into the cake, and that’s okay. It’s a moist and delicious cake that’s very hard to ruin.
*Feel free to substitute any fresh chopped fruit and nuts.