Early Saturday morning – before the coffee, big breakfast, and general lollygagging we are privy to on any given weekend day (especially in those early hours) – I carefully set out 6 large eggs on the counter.
They were my reminder eggs. To not only get back into the kitchen in an hour or so… but also to take it easy on the bacon and french toast. There was to be a cake made! And one of the pistachio pound variety.
Why…? Well that’s easy.
I had a craving. All last week, in fact. For a velvety slice of rich buttery pound cake topped with the most generously green robe of candied pistachios one could ever dream of. Simple, down-to-earth, and not overcomplicated. The way I’m trying to live each day of this life I’m so blessed with. Which leads me to a question! Why is overcomplicating things SO damn easy? I find myself doing it on the constant. Hand to forehead!
But enough about me and my weekend daydreaming (mentally I’m still very much on Saturday time and the leisurely thinking that tends to allow), let’s dive head first into the part where I tell you every little intimate detail on WHY this luscious loaf not only made my recipe book so much richer with its addition, but why YOU need to try it at once. Or at least as soon as you can possibly get your hands on a few cups of pistachios.
Since we all savor some good flavor, lets start there! This cake has a lot of personality going on, but I concentrated hard on keeping the pistachios front and center. That being said, I actually opted to not add pistachios into the cake, but instead play up the nutty aspect by subbing in some almond flour instead of using ALL all-purpose. This worked perfectly not only for flavor, but also for texture. Double win and high fives all around!
The texture of this sweet loaf is amazingly unique, and evolves day by day, making it an excellent “keeping” cake, if you know what I mean. On day one each slice is rich, buttery, and has a soft yet dense crumb that makes an A+ partner in crime to any warm beverage. By day 3, things will have firmed up a bit – the crumb becomes much denser – but it works with the nuttiness of the loaf, and doesn’t make it one bit less tempting to warm up and gobble down. Trust me on that.
I know this is a bit of early thinking (just call me the holiday pusher), but I think this would look very pretty on the Easter dinner dessert side of things. All of those bright green pistachios have me not only dreaming of Spring, but feeling excited about the holidays and events that come with those warm, breezy days…
Ay! And I’m back to dreaming. I guess it’s not the worst way to be on a Monday. Happy cake baking and daydreaming to you too, lovlies. xoxoxo
Pistachio Pound Cake
For the Pistachio Topping:
Taylor @ Food Faith Fitness says
Pistachios are my favorite. I imagine they are about 42 billion times better paired with pound cake. LOVE THIS!
Ali @ Inspiralized says
My pistachio-obsessed man would LOVE this!
Tieghan Gerard says
As everyone has already said, pistachios are my favorite too!! I would love this loaf!
Abby @ The Frosted Vegan says
Ohmygoodness, I looove pistachios and THIS..oh man, looks perfect!
Ashley | Spoonful of Flavor says
I can hear this pound cake calling my name! I am obsessed with pistachios and would love a slice of this cake. Have a great week, Ashley!
I have been on such a crazy pistachio kick lately…like, I cannot eat enough of them. I adore this cake, Ashley!!
Jess @ The Baguette Diet says
I could eat my body weight in pistachios any given day…this cake sounds dangerously good!!!
Stephanie @ Girl Versus Dough says
Well I needed something sweet to crave for today and this is most definitely it. Probably for the whole week, actually. 😉 YUM.
Erin | The Law Student's Wife says
What a stunner! I’m the same way with overcomplicating things. Will I never learn???
Pretty sure my husband would love this. Going to have to make it one weekend!
I love a moist nutty pound cake. Will definitely give this a try soon!
Please check my attempts on making baking healthy on my blog http://www.heelsandbuns.com
Norma | Allspice and Nutmeg says
You hit the spot with this cake. I absolutely love pistachios and anything they are involved in. The texture looks so lovely too.
This is the perfect kind of weekend cake that I love, simple and delicious!
Laura Dembowski says
This looks insanely yummy! I will be shelling pistachios forever to make this, but it will be so worth it. That is the moistest looking cake!
This cake sounds wonderful–and just look at that amazing damp crumb! I love it. 🙂
Jessica @ Portuguese Girl Cooks says
I just recently decided that I LOVE pistachios, so this is perfection! The texture on this cake looks incredible!
This pound cake looks great! Next time I will have pistachios I will have to try it.
Kristi @ Inspiration Kitchen says
Aughhhhh!!! I love pistachos and this just made my mouth water! And yes, I have a tendency to over complicate things too! This dish looks so delish!
Zainab @ Blahnik Baker says
Pistachios are my weakness and I so want this bread 🙂
Kristi @ My San Francisco Kitchen says
Oh my, my husband would LOVE this cake since he is obsessed with pistachios! Can’t wait to make this next weekend!!
Nicole ~ Cooking for Keeps says
Pistachio is one of my FAVORITE flavors, but I’ve never ever had it in a cake. Serious hunger pains over here.
Kelly - LEFT SIDE OF THE TABLE says
Totally obsessed with pistachios!! I have a recipe coming out later this week using them 🙂 I don’t think they get enough attention! This pound cake looks so rich, smooth and moist. Sounds devine. Thanks for the recipe. I might have to make this today, no joke. Enjoy your week! 😉
Laura (Tutti Dolci) says
So gorgeous, love the candied pistachio topping!
Stacy | Wicked Good Kitchen says
Absolutely gorgeous, Ashley! Truly you’ve dreamed up the dreamiest pistachio pound cake for ALL pistachio lovers! I swear…I could eat 2 pounds of pistachios in one sitting if I’d let myself. Your candied pistachio topping is out-of-this-world! Your recipe is going straight to my culinary bucket list and I cannot wait to make it. Thanks ever so much for sharing, girl! xo
Lily @ Life, Love, and Cupcakes says
This is absolutely stunning! It would be beyond perfect for Easter Sunday!
Consuelo @ Honey & Figs says
What a gorgeous looking loaf! So simple, yet so good 😀
when do you add the regular flour??
when do you add the all purpose flour??????????????
You add the flour mixture along with the almond flour, folding just until combined.
Can i substitute the coconut oil with extra virgin olive oil?
Yes! But the taste and texture will be slightly different.
I just stumbled upon your site, you’re a baking goddess ! This pistachio cake looks divine, I can’t wait to make it for my family. Thank you so much for posting his recipe
Thank you SO much 🙂 I can’t wait to hear how you like the pistachio cake! Let me know if you have any ?’s!
siew leng says
That pistachio cake is a thing of beauty! I assume that the pistachios you used for this recipe are of the unsalted variety?
Yes! Unsalted will work best… unless you want a saltier kick to the cake 😉
siew leng says
Just made this cake and it turned out very nice. The only downside is that the pistachios lose their crunch when boiled with the sugar, zest and water. Any suggestions on how to maintain its crunch?
Hi Siew. I’m so glad you enjoyed this cake! My pistachios have never lost their crunch, so I’m not sure on how to advise you. Maybe add the nuts closer to the end of the boiling process?
siew leng says
Thanks for your reply. Think if I make it again I’ll make the syrup, pour it over the cake, then strew the pistachios over it. I’ll let u know how it turns out. Or I’ll let the syrup cool down b4 I mix in the nuts.
Can I substitute half the almonds with pistachios?
Hi Mimirot. While I haven’t tried that myself, I think it should work just fine 😉
I just made the batter for this cake. It’s enough for TWO cakes! I followed the instructions as printed. Any thoughts?
Hi. I live in the Netherlands. And coconut oil is hard to find. What can i use to omit the coconut oil? Hope to hear from you. This pound cake looks amazing.