Ingredients
Scale
Cake
- 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)
Frosting
- Click the link above.
Topping
- 1/2 Cup Chopped Pistachios
Instructions
- 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