Cranberry and Pistachio Cake
Cranberry and Pistachio Cake is a delightful dessert that perfectly balances tart cranberries and crunchy pistachios, creating an indulgent treat for any occasion. This moist, flavorful cake is simple to prepare and provides a stunning centerpiece for your dining table. Ideal for holiday celebrations or cozy afternoon teas, each slice is sure to impress with its vibrant colors and irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup fresh or frozen cranberries
- ½ cup chopped pistachios (lightly salted)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ cup milk (whole or almond)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time until the mixture is smooth.
- Sift together flour, baking powder, and salt in another bowl. Gradually mix into the wet ingredients, alternating with milk.
- Fold in the cranberries and pistachios gently until evenly distributed.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool before removing from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, substitute cranberries with blueberries or incorporate orange zest. To make it gluten-free, use a gluten-free flour blend with xanthan gum.