The Baking Notification Project
I get this much anticipated text about once a week:
Hi Sarah! I’ll have Sour Cherry & Pistachio Snacking Cake available for pick-up between 12-4 today. Text “claim” to claim this bake.
Once ...
This cake can also be used as a base for other fruit/nut combinations. Other delicious options are peach and pecan, strawberry and almond, cherry and walnut. The possibilities are endless. The recipe comes from Karri Suh of @karribakescake and is just one of the delicious bakes she's offered to her subscribers from The Baking Notification Project. To find a home baker offering subscriptions to extra goodies like this, visit thebakingnotificationproject.com.
Ingredients
SERVINGS: 16 Serving(s)
CAKE
- 2 cups pitted, frozen sour cherries (or any cherry of your choice)
- 3 tablespoons turbinado sugar (if using sour cherries)
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 cup roasted and finely chopped pistachios
Frosting
- 8 ounces unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1/2 cup roasted and finely chopped pistachios, plus a handful whole for top
Preparation
1. Preheat oven to 350F. To prepare cake, grease a 9x13 pan and lay parchment on bottom. Mix cherries and turbinado sugar together. Spread evenly over parchment.
2. In large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. Beat butter and sugar on high until mixture is light yellow in color. Reduce speed to medium-high and beat in eggs and vanilla. The beat in sour cream.
4. Add 1/2 flour mixture and 1/2 milk. Beat at low speed until combined. Repeat.
5. Add pistachios, being careful not to overmix. Batter will be smooth, velvety, and slightly thick. Spread batter over cherries, smoothing into a thin, even layer.
6. Bake 36-40 minutes (rotating once halfway through), or until top is lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Turn cake out to finish cooling.
7. Meanwhile, prepare frosting. Beat butter on medium speed until light and smooth, about 1 minute. Add cream cheese and beat until combined, about 3 minutes.
8. Scrape down sides of bowl. Gradually add powdered sugar on low speed. Beat well.
9. Add vanilla and salt; Beat again on medium until smooth and slightly increased in volume, 3-5 minutes. Hand fold in pistachios.
10. Add frosting to top of cooled cake and sprinkle with more pistachios. Cut and share.
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