Peach Pistachio Cake With Cream Cheese Frosting Recipe

Alright, fellow baking adventurers, let’s embark on a delicious journey where ripe peaches meet crunchy pistachios for the ultimate taste experience with a creamy twist!

This cake, made with ripe peaches and crunchy pistachios, is filled with the most amazing flavor and texture. We use an all-purpose flour to create the balance needed for a cake that is moist yet sturdy.

Buttermilk makes it even more tender, while the cake stays fresh for days. Not that frosting is needed, but cream cheese frosting makes the perfect partner for peach cake.

The garnish? Another handful of pistachios, because nutritional.

If you are ever looking for a peach cake recipe, this is the one.

Peach Pistachio Cake With Cream Cheese Frosting Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; a versatile baking staple.
• Granulated sugar: Sweetens the cake and contributes to moisture.
• Unsalted butter: Adds richness and flavor to the cake and frosting.
• Eggs: Act as a binding agent; provides protein and structure.
• Buttermilk: Adds tanginess and tenderness to the cake.
• Peaches: Provide natural sweetness and moisture; rich in vitamins.
• Pistachios: Offer crunchiness, healthy fats, and protein.
• Cream cheese: Lends a creamy texture and tangy flavor to the frosting.
• Powdered sugar: Sweetens and smoothens the cream cheese frosting.

Peach Pistachio Cake With Cream Cheese Frosting Recipe Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup peeled and chopped ripe peaches
• 1/2 cup chopped pistachios, plus extra for garnish
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract

How to Make this Peach Pistachio Cake With Cream Cheese Frosting Recipe

1. Set your oven to 350°F (175°C) to warm up. Prepare a round cake pan that measures 9 inches across, making sure to apply both grease and flour to the interior of the pan.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well-blended and set aside.

3. In a big bowl, beat the granulated sugar with 1/2 cup of softened butter until the mixture is light and fluffy. Add the eggs, one at a time, and beat well after each addition. Stir in a teaspoon of vanilla extract.

4. Slowly incorporate the dry ingredient combination into the wet part, alternating with the buttermilk, and beginning and ending with the dry ingredients. Stir until just blended.

5. With the batter, gently fold in the chopped peaches and 1/2 cup of chopped pistachios.

6. Transfer the batter to the cake pan you have ready, and use a spatula to make the surface smooth and level.

7. Put the cake in the oven that has been warmed up to the right temperature, and let it bake for 30 to 35 minutes. You’ll know it is done when you poke it with a toothpick and it comes out clean. It can be tempting to dig right in after it comes out of the oven, but let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.

8. To make the frosting: In a medium bowl, combine beaten cream cheese and 1/4 cup butter (softened). Beat until smooth and creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.

9. Once the cake is entirely cool, spread the frosting made with cream cheese evenly across the top.

10. Decorate the frosted cake with additional, chopped pistachios. Cut and serve. Savor your Peach Pistachio Cake, frosted with cream cheese!

Peach Pistachio Cake With Cream Cheese Frosting Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Mixing bowls (at least two: medium and large)
4. Whisk
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Spatula
8. Toothpick
9. Wire cooling rack

FAQ

• Can I use canned peaches instead of fresh peaches?Sure, it’s okay to use canned peaches, but be certain to drain them thoroughly and dry them well to eliminate excess moisture.
• Is there a substitute for buttermilk?Buttermilk can be replaced with a combination of milk and lemon juice or vinegar. To make 1 cup of buttermilk, use: 1/2 cup milk 1/2 tablespoon lemon juice or vinegar Mix the lemon juice or vinegar with the milk and let it sit for 5 minutes to allow it to thicken slightly and give it the tangy flavor of buttermilk.
• How should the pistachios be chopped?Finely chop the pistachios so they distribute evenly throughout the cake. It’s all right to have larger pieces, if you do, for texture.
• Can I make this cake ahead of time?Indeed, it is possible to bake the cake a day in advance. Keep it in an airtight container at room temperature. Then, right before serving, you can frost the cake.
• How do I store leftovers?The cake can be stored in the refrigerator for up to three days. For optimal flavor, let it return to room temperature before serving.
• Can I use salted butter instead of unsalted?When using salted butter in a cake recipe, cut back on the recipe’s added salt and use just a pinch.

Peach Pistachio Cake With Cream Cheese Frosting Recipe Substitutions and Variations

All-purpose flour: Replace it with the same amount of whole wheat flour for a nuttier taste, or use a gluten-free flour blend for a gluten-free version.
Buttermilk: Make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Allow the mixture to sit for 5 minutes before using it in a recipe that calls for buttermilk.
Granulated sugar: Substitute with the same amount of coconut sugar to achieve a caramel-like flavor, or try using 3/4 cup of honey if you prefer a natural sweetener.
Pistachios: For a different nutty texture, try using chopped almonds or walnuts.
Almond extract: Use vanilla extract instead for an equally unique flavor twist.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs, butter, and buttermilk are at room temperature before starting. This helps the batter mix more evenly, leading to a better-textured cake.

2. Gentle Folding When folding the peaches and pistachios into the batter, be gentle to avoid deflating the mixture. This will help maintain the cake’s structure and prevent it from becoming dense.

3. Pan Preparation Grease and flour the edges of the cake pan thoroughly. You can also cut a round piece of parchment paper to line the bottom of the pan for easier removal.

4. Flavor Enhancements Add a pinch of cinnamon or nutmeg to the dry ingredients to complement the peaches for a warmer flavor profile.

5. Frosting Consistency If the cream cheese frosting is too thick, add a teaspoon of milk or cream to achieve a spreadable consistency. If it’s too thin, add a bit more powdered sugar until it’s just right.