Prepare to be transported to dessert heaven with our extraordinary Pistachio Inside Outside Cake - a decadent masterpiece that combines the rich, buttery flavor of pistachios with a moist, tender crumb that will have everyone begging for seconds. This isn't just another cake; it's a culinary experience that transforms an ordinary dessert into an extraordinary celebration of nutty perfection. Whether you're a die-hard pistachio fan or simply looking to impress your friends and family, this recipe is about to become your new go-to showstopper!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup chopped pistachios for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together all-purpose flour, ground pistachios, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Stir in vanilla extract and mix until the batter is smooth and consistent, being careful not to overmix.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners.
- Sprinkle chopped pistachios evenly over the top of the batter, creating a decorative and crunchy topping.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, cut into squares and serve. Optional: dust with powdered sugar or add a light glaze if desired.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for the smoothest, most even batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Toasting Tip: For an extra flavor boost, lightly toast the chopped pistachios before sprinkling them on top of the cake.
- Check for Doneness: Use the toothpick test - insert it into the center of the cake. If it comes out with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Allow the cake to cool completely before cutting to ensure clean, beautiful slices.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a light vanilla glaze.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 65g
Protein: 12g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 160mg
