Cherry Pistachio Cake

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

Cherry Pistachio Cake

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

More Fruit Dessert Recipes

Sour Cherry Crumble
Raspberry Buttermilk Cake
Blackberry Lemon Yogurt Cake
Salted Caramel Apple Pie
Black Raspberry Chocolate Chip Ice Cream

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Cherry Pistachio Cake

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Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 10
Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.


  • 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


  • Preheat the oven to 375 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray.
  • 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.
  • Pit the cherries and arrange them in a single layer in the pan. Sprinkle with the chopped pistachios and remaining granulated sugar.
  • 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.
  • Cover and store in the refrigerator. Bring to room temperature before serving.


Adapted from Epicurious May 2015


Calories: 382kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 45mg | Potassium: 210mg | Fiber: 4g | Sugar: 24g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cakes, Pies & Tarts
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. For the cherry pistachio cake it says sprinkle with remaining sugar… What remaining sugar?
    The recipe doesn’t say to reserve any from the 1/2 cup plus 1 1/2 tablespoons of sugar.

    1. Mix 1/2 cup granulated sugar in the batter for the cake. Then sprinkle 1-1/2 tablespoons sugar on top. The recipe is now updated to clarify this. Thanks!