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.
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- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Ingredients
Cake:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (150 g) white sugar
- 3 large eggs, at room temperature
- 3 1/2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 1/3 cup (36 g) chopped unsalted pistachios
- 4 ripe peaches, pit removed and finely diced
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup chopped pistachios
Instructions
- Preheat oven to 350°F (180°C). 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.
- Add the egg mixture to 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 just combined.
- Fold in the diced peaches.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a cake tester inserted into the center comes out clean.
- Cool for 10 minutes, then remove the outer ring and continue cooling to room temperature.
- Place the cake on a serving platter.
- Beat the cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy.
- With the mixer on low speed, add the powdered sugar a little at a time until smooth, then beat in the vanilla extract.
- Spoon the frosting on top of the cake and spread to cover the top.
- Sprinkle the chopped pistachios over the frosting and enjoy!
Notes
If your peaches are very juicy, pat the diced pieces dry with a paper towel before folding them in — excess moisture can make the cake dense. The frosting can be made a day ahead and refrigerated; bring it back to room temperature and beat briefly before spreading.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Cake
Frequently Asked Questions
Can I use frozen peaches instead of fresh for the Pistachio Peach Cake?
Yes, you can use frozen peaches, but make sure to thaw and drain them well to avoid excess moisture in the cake.
What type of pistachios should I use for this cake?
Use unsalted, shelled pistachios for the best flavor and texture in the cake and frosting.
Is the cream cheese frosting necessary for the Pistachio Peach Cake?
While the cake can be enjoyed on its own, the cream cheese frosting adds a rich flavor that complements the peaches and pistachios.
