Description
A nostalgic dessert combining pistachio cream with a rich buttery cake for a gooey, comforting experience.
Ingredients
Scale
- 1 cup Pistachio Cream
- 1/2 cup unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Chopped Pistachios, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Gradually add in the granulated sugar and continue mixing until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition, then pour in the vanilla extract and mix until fully integrated.
- Gently fold in the pistachio cream.
- In a separate bowl, whisk together the flour and salt, then gradually add to the wet mixture, blending until just combined.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before dusting the top with powdered sugar and sprinkling with chopped pistachios.
- Cut into squares and serve warm.
Notes
For variations, consider adding a drizzle of chocolate or fresh berries. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Pistachio Cake, Butter Cake, Dessert, Family Recipe, Gooey Cake