A soft, summer peach cake is baked with chopped pistachios and ice in a simple cream cheese frosting with more nuts on top. It’s simple, but simply delicious.
This peach pistachio cake was a huge hit with my grandchildren, as well as our handyman Gino, who said he thought it was one of the best cakes he’s ever tasted. My husband also said it was one of his favorite cakes I’ve made, so…… with all that wonderful praise, I felt I must share the recipe! I went a little crazy after our trip to Sicily and bought too many pistachios, so I knew I wanted to use them in this cake, and since our peaches on our two little peach trees had finally matured, I decided to use them as well.
I usually do not glaze or frost my cakes, but since it was for my grandsons, I made an exception and put a cream cheese icing that I topped with chopped pistachios.
Click here for the recipe for the cream cheese frosting.Print
- Author: Deborah Mele
- Total Time: 55 minutes
- Yield: 8 servings 1x
- 1 Cup 225 Grams Unsalted Butter, Softened
- 2/3 Cup 150 Grams White Sugar
- 3 Large Eggs At Room Temperature
- 3 1/2 Tablespoons Honey
- 1 Teaspoon Vanilla Extract
- 2 Cups 250 GramsAll-purpose Flour
- 2 1/2 Teaspoons Baking Powder
- Pinch of Salt
- 1/3 Cup 36 GramsChopped, Unsalted Pistachios
- 4 Ripe Peaches (Pit Removed & Finely Diced)
- Click the link above.
- 1/2 Cup Chopped Pistachios
- Preheat oven to 350 degrees F. (180 C). and spray a 9-inch (23 cm) springform pan with baking spray.
- Beat the butter and sugar in a large bowl with an electric hand mixer on high speed until pale and fluffy.
- In another bowl, beat the eggs together with the honey and vanilla extract.
- Dump the egg mixture into the butter mixture and whisk until blended.
- In a separate bowl, stir together the flour, baking powder, salt, and chopped pistachios.
- Pour the flour mixture into the wet ingredients and stir until mixed.
- Fold in the chopped peaches.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
- Cool 10 minutes then remove outer ring and continue to cool to room temperature.
- Place the cake on a platter.
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy, then beat in the vanilla extract.
- Spoon the frosting on top of the cake and spread to cover the top.
- Sprinkle the nuts on top, then enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Cake
Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.