Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 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; 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; 1/2 cup chopped pistachios

Ingredients

Units Scale

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