Pistachio Cake with Pistachio Butter
Pistachio cake with pistachio butter creates an irresistible gooey texture. Learn how to make this amazing dessert with cream cheese topping in 45 minutes.
Picture this: I’m standing in my kitchen at 2 AM, covered in green pistachio dust like some sort of dessert fairy gone rogue. Moreover, I’m staring at what would become my most requested pistachio cake with pistachio butter recipe ever. That night started with a simple craving, but it transformed into something extraordinary that would define my baking journey.
Growing up in my grandmother’s kitchen with that oversized apron dragging behind me, I never imagined I’d one day create a pistachio cake with pistachio butter that would make grown adults weep with joy. Furthermore, this incredible dessert represents everything I’ve learned about balancing flavors and textures over the years. The combination of nutty pistachio richness with that signature gooey butter cake texture creates pure magic.
However, the journey to perfecting this pistachio cake with pistachio butter wasn’t without its mishaps. The first time I attempted this recipe, I burned the pistachios while making the butter component. Consequently, my kitchen smelled like a campfire for days, and I nearly gave up on the whole idea. Nevertheless, that mistake taught me the importance of patience and gentle heat when working with delicate nuts.
The breakthrough came when I realized that this pistachio gooey butter cake needed two distinct pistachio elements. First, the cake base required finely ground pistachios for flavor throughout. Second, the creamy layer needed that signature gooey texture that makes butter cakes so irresistible. Today, I’m sharing the perfected version that has become Dessert Haven’s most beloved signature creation.
Table of Contents
What Makes This Pistachio Cake with Pistachio Butter Absolutely Irresistible
This pistachio cake with pistachio butter combines two incredible elements that create dessert perfection. First, the tender cake base bursts with nutty pistachio flavor throughout every single bite you take. Second, the gooey cream cheese layer creates an indulgent contrast that literally melts in your mouth like silk.
The secret to this exceptional pistachio cake with pistachio butter lies in pulverizing fresh pistachios to create a fine, sandy powder. Additionally, the cream cheese topping adds richness while maintaining that signature gooey texture that defines the best butter cakes. Unlike traditional butter cakes, this pistachio butter cake incorporates sour cream and buttermilk for exceptional moisture retention.
What sets this pistachio gooey butter cake apart from regular pistachio desserts is the layered approach to flavor building. Moreover, each component serves a specific purpose in creating the final masterpiece. The base cake provides structure and nutty foundation, while the cream cheese layer delivers that coveted gooey texture everyone craves.
The science behind this pistachio cake with pistachio butter involves careful balance of fats, sugars, and acids. Furthermore, the interaction between buttermilk’s acidity and baking powder creates the perfect rise. The result is a dessert that’s simultaneously rich and light, dense and fluffy.
Essential Ingredients for Perfect Pistachio Cake Results
| Ingredient | Amount | Metric | Purpose | Quality Tips |
|---|---|---|---|---|
| Unsalted pistachios (unshelled) | 1 cup | 140g | Nutty flavor base | Bright green color, no dark spots |
| All-purpose flour | 1¼ cups | 155g | Structure | Spoon and level for accuracy |
| Baking powder | ½ teaspoon | 2.5ml | Leavening | Fresh, not expired |
| Salt | ¾ teaspoon | 4ml | Flavor enhancer | Fine sea salt preferred |
| Unsalted butter (softened) | ½ cup | 113g | Richness | Room temperature, pliable |
| Granulated sugar | 1 cup | 200g | Sweetness | Fine crystals dissolve better |
| Lemon zest | 1 zest | 1 whole | Brightness | Fresh lemon only |
| Vegetable oil | ¼ cup | 60ml | Moisture | Neutral flavor profile |
| Large eggs | 2 whole + 1 white | 2 whole + 1 white | Binding | Room temperature for mixing |
| Sour cream | ½ cup | 120ml | Moisture | Full-fat for best results |
| Pure vanilla extract | 2 teaspoons | 10ml | Flavor depth | Real vanilla, not imitation |
| Almond extract | 1 teaspoon | 5ml | Complement | Enhances nut flavor |
| Buttermilk | ½ cup | 120ml | Tanginess | Fresh preferred over powder |
| Cream cheese | 8 oz | 226g | Gooey layer | Full-fat, softened completely |
| Powdered sugar | 3 cups | 360g | Topping sweetness | Sifted for smoothness |
Shopping Tips for American Grocery Stores
When shopping for ingredients for your pistachio cake with pistachio butter, start with the pistachio selection process. Look for bright green nuts without dark spots or rancid smell. Additionally, choose pistachios that feel heavy for their size, indicating freshness and oil content. Most American supermarkets carry shelled pistachios in the baking aisle, snack section, or international foods area.
For the cream cheese component of this pistachio butter cake, Philadelphia brand consistently delivers excellent results. However, any full-fat cream cheese will work beautifully in this recipe. Furthermore, ensure all dairy ingredients reach room temperature before mixing to prevent curdling and achieve smooth incorporation.
The buttermilk in this pistachio gooey butter cake adds essential tanginess that balances the rich nuts. Moreover, fresh buttermilk produces superior results compared to reconstituted powder versions. Most grocery stores stock buttermilk near the regular milk, though some stores place it with specialty dairy products.
Bold Add-ins and Creative Variations for Your Pistachio Cake
Consider these exciting variations to customize your pistachio cake with pistachio butter:
Chocolate Pistachio Fusion: Add ½ cup mini chocolate chips to the batter for decadent contrast. The dark chocolate complements the green pistachios beautifully, creating a sophisticated flavor profile that appeals to chocolate lovers.
Lemon Pistachio Brightness: Increase lemon zest to 2 tablespoons and add 1 tablespoon fresh lemon juice to the cream cheese layer. This variation transforms your pistachio butter cake into a bright, citrusy delight perfect for spring celebrations.
Rose Pistachio Elegance: Add 1 teaspoon rose water to the cream cheese layer for Middle Eastern inspiration. This sophisticated twist on pistachio gooey butter cake creates an exotic flavor combination that impresses dinner guests.
Orange Pistachio Warmth: Substitute orange zest for lemon zest and add ½ teaspoon orange extract. This variation brings warmth and depth to the traditional pistachio cake with pistachio butter flavor profile.
Cardamom Pistachio Spice: Include ½ teaspoon ground cardamom in the dry ingredients. This aromatic spice enhances the nutty flavors while adding complexity to your pistachio butter cake.
International Substitutions and Adaptations
For metric measurements, European bakers should use the conversions provided in the detailed table above. Moreover, European bakers can substitute crème fraîche for sour cream in this pistachio cake with pistachio butter recipe. British bakers should use caster sugar instead of granulated sugar for finer texture and better dissolution.
Australian bakers can find pistachios in specialty nut shops or Middle Eastern markets. Additionally, pure cream can substitute for sour cream if unavailable. The key to successful pistachio gooey butter cake lies in maintaining proper fat ratios regardless of specific ingredient substitutions.
Canadian bakers will find most ingredients readily available, though buttermilk might require special ordering. Furthermore, maple syrup can replace ¼ cup of the granulated sugar for a unique twist on this pistachio butter cake recipe.
Essential Equipment and Detailed Preparation Steps
Equipment You’ll Need for Perfect Results
A 9-inch springform pan works best for this pistachio cake with pistachio butter recipe because it allows easy removal without damaging the delicate gooey layer. However, a regular cake pan will work perfectly fine if lined properly with parchment paper. Additionally, you’ll need a food processor or high-powered blender for pulverizing pistachios into fine powder.
A stand mixer makes the process significantly easier and ensures proper incorporation of ingredients. However, a hand mixer works well too, though it may require longer mixing times. Furthermore, prepare parchment paper and baking spray for foolproof removal of your finished pistachio butter cake.
Other essential tools include rubber spatulas for gentle folding, measuring cups and spoons for accuracy, and a wire cooling rack. Moreover, having multiple mixing bowls prevents flavor contamination and streamlines the process of making this pistachio gooey butter cake.
Step 1: Prepare Your Workspace for Success
Preheat your oven to 350°F (175°C) at least 15 minutes before baking. Meanwhile, grease your 9-inch cake pan thoroughly with baking spray, paying special attention to corners and edges. Line the bottom with parchment paper for foolproof removal of your pistachio cake with pistachio butter.
Additionally, ensure all ingredients reach room temperature, which typically takes 1-2 hours. Cold ingredients can cause the batter to curdle or separate, compromising the final texture of your pistachio butter cake. Room temperature ingredients also incorporate more easily, creating smoother batter consistency.
Set up your workspace with all ingredients measured and tools ready. Furthermore, this mise en place approach prevents mistakes and ensures smooth execution when making this pistachio gooey butter cake recipe.
Step 2: Create Your Perfect Pistachio Powder
Pulse the pistachios in a food processor until they resemble fine sand or coarse flour. However, avoid over-processing, which creates pistachio butter instead of the desired powder texture. This step typically takes 30-45 seconds with several pauses to scrape down sides.
The pistachios should maintain some texture rather than becoming completely smooth paste. Moreover, properly processed pistachios will distribute evenly throughout your pistachio cake with pistachio butter batter. If you accidentally over-process into butter consistency, reduce the oil in the recipe by 2 tablespoons.
For best results, process pistachios in small batches if using a smaller food processor. Additionally, chilled pistachios process more easily without becoming oily, so consider refrigerating them beforehand.
Step 3: Combine Dry Ingredients Thoroughly
Whisk together flour, baking powder, and salt in a medium bowl until completely uniform. This ensures even distribution throughout the batter and prevents pockets of leavening agent. Moreover, this step prevents overmixing later in the process when making your pistachio butter cake.
Proper dry ingredient mixing is crucial for consistent rise and texture. Furthermore, sifting the flour creates lighter texture, though whisking works adequately for home baking. The goal is complete integration without lumps or streaks.
Step 4: Cream Butter and Sugar to Perfection
Beat softened butter, oil, granulated sugar, and lemon zest until light and fluffy using medium-high speed. This process takes 3-4 minutes and creates the foundation for tender pistachio cake with pistachio butter texture. Furthermore, scrape down the bowl sides frequently for even mixing and optimal incorporation.
Properly creamed butter and sugar should appear pale yellow and noticeably increased in volume. Moreover, this step incorporates air that contributes to the final cake’s light texture. Under-creaming results in dense pistachio gooey butter cake, while over-creaming can cause collapse.
The addition of oil in this pistachio butter cake recipe ensures moisture retention even after cooling. Additionally, oil doesn’t solidify like butter, maintaining tenderness throughout storage.
Step 5: Add Eggs and Wet Ingredients Systematically
Add eggs one at a time, beating for 30 seconds after each addition to ensure complete incorporation. Next, add the egg white and beat until fully integrated into the pistachio cake with pistachio butter batter. Scrape down bowl sides after each addition to maintain consistency.
Incorporate sour cream, vanilla extract, and almond extract, mixing until the batter appears smooth and cohesive. However, avoid overmixing at this stage, which can develop gluten and create tough texture in your pistachio butter cake.
The almond extract enhances the nutty flavor profile without overwhelming the delicate pistachio taste. Moreover, sour cream adds tanginess that balances the rich nuts and sweet cream cheese layer.
Step 6: Alternate Dry and Wet Ingredients Carefully
Add one-third of the flour mixture to the creamed base, mixing on low speed just until incorporated. Next, add half the buttermilk and mix briefly. Continue alternating flour mixture and buttermilk, ending with flour mixture for your pistachio gooey butter cake.
However, mix just until no flour streaks remain to prevent tough cake texture. Overmixing develops gluten, creating a dense rather than tender pistachio cake with pistachio butter. The batter should look slightly lumpy, which is perfectly normal and desirable.
This alternating method ensures proper hydration of flour while maintaining tender crumb structure. Furthermore, beginning and ending with dry ingredients creates stable emulsion that won’t separate during baking.
Step 7: Fold in Pistachio Powder Gently
Gently fold the pulverized pistachios into the batter using a rubber spatula and figure-eight motion. This technique ensures even distribution without deflating the carefully created air bubbles. Additionally, the green color will distribute beautifully throughout your pistachio butter cake batter.
Avoid aggressive stirring, which can make the final pistachio cake with pistachio butter tough and dense. Moreover, proper folding maintains the light texture while incorporating the essential pistachio flavor throughout every bite.
The finished batter should show flecks of green pistachio throughout while maintaining smooth, creamy consistency. Furthermore, taste the batter to ensure proper pistachio flavor balance before proceeding.
Step 8: Prepare the Signature Cream Cheese Layer
Beat cream cheese until completely smooth and creamy, which typically takes 2-3 minutes on medium-high speed. Any lumps in the cream cheese will remain in the finished pistachio gooey butter cake, so thorough beating is essential.
Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl frequently. Next, add vanilla extract, then gradually incorporate powdered sugar one cup at a time, mixing on medium speed for 30 seconds after each addition.
The finished cream cheese mixture should be thick but spreadable, similar to frosting consistency. Moreover, this layer creates the signature gooey texture that makes this pistachio cake with pistachio butter so irresistible.
Step 9: Assemble and Bake to Perfection
Pour cake batter into prepared pan and spread evenly using the back of a spoon or offset spatula. Next, pour cream cheese mixture over the top and spread carefully to cover completely. The contrast between layers creates the beautiful appearance of finished pistachio butter cake.
Bake for 40-45 minutes until edges are golden brown and center is slightly jiggly. Moreover, the middle should still move slightly when gently shaken, indicating proper gooey texture. Overbaking creates firm rather than gooey pistachio gooey butter cake.
Use a toothpick inserted near the edge rather than center to test doneness. Additionally, the cream cheese layer will develop attractive cracks during baking, which is normal and desirable for this pistachio cake with pistachio butter recipe.
Expert Tips for Perfect Pistachio Cake Success
Temperature Control Secrets for Optimal Results
Room temperature ingredients create the smoothest batter texture and ensure proper incorporation in your pistachio cake with pistachio butter. Cold ingredients can cause the mixture to curdle or separate, compromising final texture. Therefore, remove dairy products from the refrigerator 2 hours before beginning this pistachio butter cake recipe.
The oven temperature is crucial for achieving that perfect gooey center characteristic of exceptional pistachio gooey butter cake. Moreover, every oven runs differently, so start checking at 38 minutes using visual cues rather than relying solely on timing. The cake is properly done when edges are set but the center still jiggles slightly when gently shaken.
Cooling temperature also affects final texture of your pistachio cake with pistachio butter. Allow the cake to cool for 10-15 minutes at room temperature before refrigerating. Furthermore, rapid temperature changes can cause cracking or texture issues in the delicate cream cheese layer.
Mixing Technique Mastery for Professional Results
Overmixing develops gluten in flour, resulting in tough, chewy pistachio butter cake rather than tender texture. Consequently, mix just until ingredients are combined at each stage. The batter should look slightly lumpy after adding flour, which indicates proper mixing technique.
When folding in pistachios, use a gentle motion from bottom to top of the bowl. This technique preserves the batter’s light texture while ensuring even distribution of nuts throughout your pistachio cake with pistachio butter. Additionally, fold just until no white streaks remain visible.
The cream cheese layer requires thorough beating to eliminate lumps, but avoid incorporating excessive air. Moreover, over-beaten cream cheese can separate during baking, creating an uneven surface on your pistachio gooey butter cake.
Storage and Make-Ahead Instructions for Convenience
| Storage Method | Duration | Instructions | Quality Notes |
|---|---|---|---|
| Room Temperature | 2 days | Cover tightly with plastic wrap | Best texture first day |
| Refrigerator | 1 week | Store in airtight container | Flavors improve after 24 hours |
| Freezer | 3 months | Wrap individually in plastic wrap | Thaw overnight in refrigerator |
| Freezer (sliced) | 6 months | Double-wrap each slice | Individual portions for convenience |
This pistachio cake with pistachio butter actually improves after chilling overnight in the refrigerator. The flavors meld together beautifully, creating an even more delicious dessert experience. Moreover, the gooey texture becomes more pronounced after proper chilling time.
For make-ahead convenience, this pistachio butter cake can be prepared up to three days in advance. Additionally, the cake freezes exceptionally well, making it perfect for special occasions or unexpected guests. Frozen slices thaw quickly at room temperature for individual servings.
Creative Serving Suggestions and Pairings
Serve this pistachio gooey butter cake with a dollop of freshly whipped cream and a sprinkle of chopped pistachios for textural contrast. Additionally, a drizzle of honey or maple syrup complements the nutty flavors perfectly without overwhelming the delicate balance.
For special occasions, consider adding a scoop of vanilla bean ice cream alongside your pistachio cake with pistachio butter. Moreover, the temperature contrast between warm cake and cold ice cream creates an exceptional dessert experience that guests will remember.
Pair this rich dessert with strong coffee or black tea to balance the sweetness and cleanse the palate. Furthermore, a glass of dessert wine such as Moscato or Port creates an elegant finish to any dinner party when serving this pistachio butter cake.
Consider garnishing with edible flowers, fresh berries, or a light dusting of powdered sugar for beautiful presentation. Additionally, serving on vintage cake plates enhances the special occasion feel of this exceptional pistachio gooey butter cake.
Advanced Troubleshooting for Common Issues
Why Is My Pistachio Cake Too Dense or Heavy?
Dense pistachio cake with pistachio butter usually results from overmixing the batter or incorrect ingredient measurements. Additionally, old or inactive baking powder can prevent proper rising, creating heavy texture. Always measure flour by spooning it lightly into the measuring cup, then leveling with a knife for accuracy.
Another common cause of dense pistachio butter cake is using cold ingredients, which don’t incorporate properly and can cause separation. Moreover, opening the oven door frequently during baking releases heat and affects proper rising. Check your cake only after the minimum baking time has elapsed.
Altitude can also affect this pistachio gooey butter cake recipe, requiring adjustments to flour, liquid, and leavening ratios. Furthermore, humid weather can affect flour measurement and baking times, so adjust accordingly for best results.
How Do I Fix Grainy or Lumpy Cream Cheese Layer?
Grainy texture in the cream cheese layer occurs when cream cheese isn’t properly softened before mixing. Furthermore, adding powdered sugar too quickly or at too high speed can create lumps that won’t smooth out. Beat cream cheese until completely smooth before adding other ingredients to your pistachio cake with pistachio butter.
If lumps do form, strain the mixture through a fine mesh sieve before spreading over the cake batter. Additionally, gentle warming in the microwave for 10-15 seconds can help smooth stubborn lumps, but avoid overheating which can cause separation.
Cold eggs can also cause the cream cheese mixture to seize and become grainy. Moreover, ensure all ingredients are at room temperature before beginning assembly of your pistachio butter cake layers.
What If My Pistachios Become Too Oily During Processing?
Oily pistachios happen when processing too long or at too high speed, essentially creating pistachio butter rather than powder. However, you can still use them by reducing the oil in the cake recipe by 2 tablespoons to maintain proper fat balance in your pistachio gooey butter cake.
Alternatively, spread oily pistachios on a paper towel and blot excess oil before incorporating. Furthermore, chilling pistachios before processing helps prevent oil release and maintains better texture for your pistachio cake with pistachio butter.
For future batches, pulse in short bursts with rest periods between, scraping down sides frequently. Additionally, process smaller batches at a time for better control over final texture in your pistachio butter cake.
Frequently Asked Questions About This Recipe
Can I make pistachio butter at home for this recipe specifically?
Yes, you can absolutely make pistachio butter at home by processing pistachios longer until they form a smooth, creamy paste similar to commercial nut butters. However, this pistachio cake with pistachio butter recipe uses pulverized pistachios for texture rather than smooth pistachio butter throughout the base. The difference creates distinct nutty pieces throughout the cake rather than uniform flavor distribution. Moreover, the recipe is specifically designed for pistachio powder, so using smooth pistachio butter would require adjusting other liquid ingredients. If you want to learn the complete process, check out our detailed guide on how to make pistachio butter for perfect homemade results.
How long does pistachio cake with pistachio butter last when stored properly?
Pistachio cake with pistachio butter stays fresh for up to one week when stored properly in the refrigerator in an airtight container. The cream cheese layer requires refrigeration for food safety, making counter storage unsuitable beyond two days. Additionally, this pistachio gooey butter cake actually improves after the first day as flavors develop and meld together beautifully. Furthermore, individual slices can be frozen for up to three months when wrapped tightly in plastic wrap, making it perfect for portion control or future entertaining needs.
What makes this different from regular pistachio butter cake recipes?
This pistachio cake with pistachio butter features a distinctive cream cheese layer that creates the signature gooey texture characteristic of butter cakes. Regular pistachio butter cake typically has uniform texture throughout without the contrasting layers. Moreover, the combination of pulverized pistachios in the base and rich cream cheese topping creates multiple flavor and texture experiences in each bite. Additionally, this pistachio gooey butter cake uses both sour cream and buttermilk for exceptional moisture, while many standard recipes rely on only one acidic ingredient. For comparison, you might enjoy our traditional pistachio butter cake to taste the difference.
Can I freeze this pistachio cake and maintain quality?
Yes, this pistachio cake with pistachio butter freezes beautifully for up to three months when wrapped properly in multiple layers of plastic wrap followed by aluminum foil. However, freeze individual slices wrapped separately for easier serving and better portion control. The gooey texture remains excellent after thawing overnight in the refrigerator, though the cream cheese layer may appear slightly less smooth initially. Moreover, frozen pistachio gooey butter cake actually slices more cleanly than fresh cake, making it easier to achieve neat presentation. Allow slices to come to room temperature for 15-20 minutes before serving for optimal texture and flavor experience.
Why does my pistachio cake crack on top during baking?
Cracking on top of your pistachio cake with pistachio butter is completely normal and actually desirable for this style of gooey butter cake. The cream cheese layer naturally develops attractive surface cracks as it bakes and sets, which is characteristic of authentic butter cake texture. However, excessive cracking can indicate oven temperature too high or overbaking. Moreover, rapid temperature changes from opening the oven door frequently can cause more severe cracking. Additionally, ensuring your cream cheese layer isn’t too thick helps prevent major structural cracks that could affect the final appearance of your pistachio butter cake.
Can I substitute different nuts in this pistachio gooey butter cake recipe?
While this recipe is specifically designed for pistachio cake with pistachio butter flavoring, you can substitute other nuts with some adjustments. Almonds work particularly well and create similar texture when processed properly. However, different nuts have varying oil content, so you may need to adjust the liquid ratios slightly. Moreover, hazelnuts or walnuts create delicious variations, though the flavor profile will change significantly from the original pistachio butter cake. Additionally, some nuts like pecans are naturally oilier and may require reducing the vegetable oil by 1-2 tablespoons. For best results with substitutions, maintain the same weight of nuts rather than volume measurements to ensure proper texture in your finished cake.
Creating Sweet Memories and Building Community
This pistachio cake with pistachio butter represents more than just a dessert recipe—it embodies the joy of creating something beautiful and delicious in your own kitchen. Furthermore, the process of making this special cake brings families together around shared experiences and creates lasting memories that extend far beyond the eating experience.
The combination of nutty pistachios and creamy gooey texture creates a dessert that impresses every single time you serve it. Whether you’re celebrating a special birthday, hosting a dinner party, or simply treating yourself to something extraordinary, this pistachio butter cake delivers exceptional results that exceed expectations.
Moreover, this pistachio gooey butter cake has become a signature dessert at countless family gatherings and special occasions. The distinctive appearance and incredible flavor make it a conversation starter that brings people together. Additionally, the recipe’s reliability means you can confidently serve it to guests knowing it will turn out perfectly every time.
I encourage you to experiment with the various creative variations and make this pistachio cake with pistachio butter recipe uniquely your own. Try the chocolate version for serious chocolate lovers, or explore the rose variation for elegant dinner parties. Furthermore, don’t forget to share your creations with friends and family, because the best desserts are always meant to be shared and enjoyed together in good company.
Consider pairing this exceptional dessert with a warm cup of freshly brewed coffee and engaging conversation with loved ones. Moreover, the memories you create while baking and sharing this pistachio butter cake will last far longer than the cake itself, becoming part of your family’s treasured traditions.
Take photos of your finished pistachio gooey butter cake and share them on social media to inspire others to try this amazing recipe. Additionally, consider making this cake for bake sales, potluck dinners, or community events where it’s sure to become the star attraction that everyone asks about.
The versatility of this pistachio cake with pistachio butter makes it suitable for any season or occasion. Serve it warm with ice cream in summer, or pair it with hot cocoa during winter months. Furthermore, the make-ahead friendly nature means you can prepare it for busy holiday celebrations or spontaneous gatherings without stress.
Pistachio Cake with Pistachio Butter
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with baking spray. Line the bottom with parchment paper and spray the sides. Set aside.
- Finely pulverize the pistachios using a food processor or a blender to resemble a fine crumb or sand. Avoid over-processing which creates pistachio butter instead of powder.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, oil, granulated sugar and lemon zest together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. With a rubber spatula, scrape down the sides and the bottom of the bowl.
- With the mixer on medium-high speed, add the eggs/egg white one at a time, beating for 30 seconds after each addition. Scrape the sides and bottom of the bowl after each addition.
- Add the sour cream, pure vanilla extract, and almond extract. Mix until well combined.
- Gradually add one-third of the dry flour mixture to the wet ingredients, alternating with half of the buttermilk. Mix just until no more flour streaks remain. Repeat, ending with the dry ingredients. Do not overmix.
- Gently fold in the pulverized pistachios until evenly distributed throughout the batter.
- Pour the cake batter into the prepared pan and spread it out evenly with the back of a spoon. Set aside while you make the cream cheese topping.
- For the Cream Cheese Layer: In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until smooth and creamy.
- Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
- Add the vanilla extract, then gradually add 1 cup of powdered sugar at a time, mixing on medium speed for 30 seconds after each addition. This should take a little over 1 and a half minutes to complete.
- Once combined, pour the cream cheese mixture on top of the pistachio cake batter and use a small offset spatula to spread it into an even layer, ensuring the cake is completely covered.
- Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it’s done when the edges are golden and the middle has cracked.
- When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
- To garnish, dust the cake with powdered sugar and chopped pistachios.
