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Summer Cherry & Pistachio Cake

Prep Time 25 minutes
Cook Time 40 minutes

Ingredients

  • 4 oz room temperature butter, cubed
  • 1 cup (200g) granulated sugar
  • 1/2 tsp kosher salt
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 1/3 cups (160g) all-purpose flour, sifted
  • 1 1/4 tsp baking powder
  • 1/2 cup (135g) sour cream (or greek yogurt)
  • 1 lb cherries, pitted
  • 3 tbsps granulated sugar (for the top)
  • 1-2 tbsps sliced pistachios

Instructions

  1. Preheat oven to 350F/18-C. Spray a 9" cake pan with baking spray and line the bottom with a parchment paper circle cut to fit.

  2. Reserve about a 1/2 cup of the cherries, and quarter the rest. Cut the reserved 1/2 cup of cherries in half and set aside for the top of the cake.

  3. Using a stand mixer or hand mixer, cream the butter, sugar and salt until light and fluffy.

  4. Add the eggs, one at a time, beating well after each addition, then the vanilla and almond extracts.

  5. Combine the baking powder and sifted flour in a small bowl, then gradually add the flour mixture to the creamed butter alternately with the sour cream, beginning and ending with the flour. Scrape the bowl a few times in between additions and mix just until everything comes together being careful not to over-mix. Then gently fold in the quartered cherries.

  6. Spread the batter into the prepared pan. Place the reserved, halved cherries on top. I like them faced down, but arrange them however you like. Sprinkle the top of the cake with the 3 tbsps of sugar.

  7. Bake in the preheated oven for 10 minutes, then sprinkle the sliced pistachios on top. Continue baking for another 25-30 minutes until a wooden toothpick inserted into the center comes out clean.

  8. Let the cake cool completely in the pan, then serve.

Recipe Notes

*Other fruits like strawberries, peaches, berries, or apples would work well in this cake. 

*I used fresh fruit.

*Sliced almonds would also be nice on top or no nuts at all if preferred.

*I used sweet cherries here, but next time will also try tart for variation.

*It's easiest to leave the cake in the pan and serve from there, but if you'd rather place it on a pretty plate, I suggest slicing a small piece then using a cake server or spatula to help use that space to carefully take the cake out of the pan.