My dad’s in town this week for a fairly last minute visit. I guess I know where I get my “on a whim” habits from. We’re very lucky that the weather is looking so good. All sun, a little cloud, high (for us) temperatures of 16 to 17’C. There may even be a little ocean fishing on the forecast on morning this week.
This cake can be made with a 9inch or into 16 or so muffins. I doubled the recipe and made both, although I only made 12 muffins and put the rest of the batter in the cake pan. I really appreciated how easy the cake was to get out of the cake pan and will be making this cake again and again. Here’s what I did:
Pistachio and Cherry Cake
- 1/4 cup plus 2 tbsp unsalted Pistachios, gently toasted
- 1 cup All Purpose Flour
- 1/4 cup Whole Wheat Flour
- 2 tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sour Cream or Creme Fraiche
- 1/2 cup Butter, at room temperature
- 3/4 cup Honey
- 2 Eggs, at room temperature
- 1 tsp Lemon Zest
- 1 tsp Vanilla
- Cherries, sliced in half and pitted
- Preheat your oven to 350F. Grease and line the bottom of a 9 inch cake pan with parchment paper. If making muffins, thoroughly grease or line 16 muffin tin holes. Or grease one 9-inch cake pan.
- Toast the pistachios and then put them with 1/4 cup of the flour in the food processor. Process until pistachios are finely ground. Transfer to a small mixing bowl. Whisk in the remaining flour, the baking powder and the salt. Set aside.
- In a large bowl, beat the softened butter and honey on high speed until the mixture becomes light and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Add lemon zest and vanilla.
- With a spatula or spoon, stir in half the sour cream, followed by half of the flour-pistachio mixture. Repeat with the remaining sour cream and flour mixture, mixing until it is just fully blended.
- Pour the batter into the prepared cake pan or spoon into muffin tins making sure you don’t fill the holes any higher than 2/3 full. Push the cherry halves all around the top of the cake or a few into each muffin top.
- Bake in the oven, rotating the pan after 15 minutes to promote even cooking and until a tester inserted in the center of a cake comes out clean, about 25-30 minutes.
- Transfer to a cooling rack and allow to cool in the pan for 10 minutes. Once cooled, run a knife around the edge of the cake to loosen it. Then place a flat plate on top of the cake and very carefully flip the cake over on top of it. Quickly do the same with a cake platter. With the muffins, also allow to cool on the rack before carefully running a knife around each (if you didn’t use paper liners) and carefully removing each muffin.