Pistachio Pineapple Cake

 

Pistachio Pineapple Cake: A Tropical Delight with a Nutty Twist

If you’re looking for a dessert that combines tropical sweetness with a rich, nutty crunch, Pistachio Pineapple Cake is your perfect match. This cake is light, moist, and full of vibrant flavors—juicy pineapple, buttery pistachios, and a hint of sweetness that keeps every bite irresistible. Whether for a special occasion, afternoon tea, or just a treat for yourself, this cake brings a touch of elegance and joy to any table.

Ingredients:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 4 large eggs

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup crushed pineapple, drained

• 1/2 cup chopped pistachios (plus extra for topping)

• 1 teaspoon vanilla extract

• Optional: powdered sugar or cream cheese frosting for garnish

Instructions:

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Mix the Wet Ingredients:
   In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

4. Fold in Pineapple and Pistachios:
   Gently fold in the crushed pineapple and chopped pistachios, ensuring an even distribution throughout the batter.

5. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Garnish and Serve:
   Sprinkle extra chopped pistachios on top or dust with powdered sugar. For an extra indulgent treat, spread a layer of cream cheese frosting over the cooled cake. Slice, serve, and enjoy!

Tips for Success:

• Enhance Moisture: For an extra moist cake, fold in a few tablespoons of pineapple juice along with the crushed pineapple.

• Make Ahead: This cake keeps well for several days at room temperature in an airtight container, or it can be refrigerated for longer storage.

• Nut-Free Option: Substitute pistachios with toasted coconut or leave them out if allergies are a concern.

Pistachio Pineapple Cake is the perfect marriage of sweet and nutty, tropical and homey. Every forkful delights with a balance of textures and flavors, making it a standout dessert for any occasion. Whether served at a celebration or enjoyed with a cup of tea, this cake promises a slice of pure bliss.