Cherry Pistachio Cake

Hey there, I have a great recipe to share with you. This cherry pistachio cake is incredible. Between packing and cleaning I really needed some baking. I'm glad I did. I got the recipe from Field of Greens cookbook that I've mentioned before. We will really miss Greens Restaurant, we have some plans for a final brunch there this weekend (I can't believe this is the last weekend before the move!), if you're ever in San Francisco this is a wonderful place for brunch. It's vegetarian, but they do use egg and cheese. The food is fabulous and fresh. The original recipe in the book was for a Raspberry Almond bread, but I needed to use up the cherries I have and this recipe easily lends itself to changing the fruits and nuts to your liking. I think the addition of creme fraiche in the batter really made a difference, I've used yogurt before in my go to loaf cake recipe, but this one is definitely a contender. I used a round 9" cake pan, but you can use a 9"x5" loaf pan and bake a bit longer, the recipe says for 1 hour. Recipe below. Enjoy!

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Cherry Pistachio Cake
(adapted from Field of Greens)

  • 1/4 cup green pistachios
  • 2 cups fresh cherries, halved and pitted
  • 4 ounces unsalted butter, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup unbleached white flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup creme fraiche (or sour cream)

Preheat oven to 350°F. Grease a 9" round cake pan (with removable bottom) with butter. Cream the butter and sugar together until light and fluffy. Add the eggs 1 at a time, beating well after each addition, then add the vanilla extract. Sift the dry ingredients together. Whisk the milk and creme fraiche together. Alternately incorporate the dry ingredients and creme fraiche mixture into the batter, beginning and ending with the dry ingredients. Gently stir in the fruit and nuts.

Spread the batter into the cake pan and bake for 45 minutes. The cake should be lightly browned on top and a skewer inserted in center should come out clean. Allow to cool slightly before removing cake from pan. Serve warm.

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