Cherry Pistachio Cake

Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.

My cherry pitter is hiding somewhere deep in a cabinet.

Not great timing since we are at the height of the season.

I’ve resorted to the same technique I use for olives. With the back of a chef’s knife, I squish down on each cherry, one at a time until the flesh splits, and I pull out the pit.

It’s a messy process, but I don’t mind juice-stained hands because it is one of the joys of a stone fruit-filled summer.

The reason for all the pitting was to bake a cherry pistachio cake for my coworkers.

We aren’t a fruit dessert family, so if it isn’t chocolate it goes to the office.

The cardamom-spiced cake turned out with a wet, almost gooey crumb especially in the center from the ripe cherries and the shredded coconut in the batter.

My colleagues devoured the entire thing, and there were even requests for seconds.

Cherry Pistachio Cake

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 1 cake 1x

Print Recipe

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Description

Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.

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Ingredients

Scale 1x2x3x

• Non-stick cooking spray
• 1/2 cup plus 1-1/2 tablespoons granulated sugar
• 1/3 cup light brown sugar
• 1–1/4 cup ground almonds
• 1/4 cup ground pistachios
• 1/2 cup desiccated coconut
• 1/3 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon ground cardamom
• 10 tablespoons unsalted butter, melted
• 3 large eggs
• 2 cups fresh sweet cherries
• Scant 1/2 cup roughly chopped pistachios

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Instructions

1. Preheat the oven to 375 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray.
2. In a large bowl, combine 1/2 cup granulated sugar, brown sugar, ground almonds, ground pistachios, coconut, flour, baking powder, salt and cardamom. Stir in the butter followed by the eggs, one at a time, mixing completely after each addition. Spread the batter into an even layer in the pan.
3. Pit the cherries and arrange them in a single layer in the pan. Sprinkle with the chopped pistachios and remaining granulated sugar.
4. Bake for 35-40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries. Cool completely on a wire rack.
5. Cover and store in the refrigerator. Bring to room temperature before serving.

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Notes

Adapted from Epicurious May 2015