Succumb to the allure of this crumbly, nutty cake featuring a unique pistachio twist. It’s a delightful obsession for anyone who craves a blend of textures and rich, nutty flavors.
Cake Ingredients:
- 1 and 2/3 cups gluten-free flour blend
- 1 cup ground pistachios
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs
- ⅔ cup granulated sugar
- 1 and ½ cups sour cream
- 1 cup unsalted butter, softened
- 1 teaspoon pistachio essence
- 1 teaspoon pure vanilla extract
Crumble Topping:
- 1 cup ground pistachios
- ¾ cup granulated sugar
- 1 and ⅓ cups gluten-free flour blend
- ½ cup unsalted butter, softened
Optional Glaze:
- 2 cups icing sugar
- 3 tablespoons of milk
- Chopped pistachios for garnish
Baking Instructions:
- Preheat the oven to 350°F (175°C). Ready an 8×8 inch or a 9-inch round baking pan with at least 2-inch sides by coating it with non-stick baking spray.
- Begin the cake batter by creaming together sugar and butter in a bowl until fluffy, approximately 3 minutes. Introduce eggs, sour cream, and both extracts, mixing well after each addition. Scrape down the sides of the bowl periodically.
- In a separate container, combine the dry ingredients. Gradually merge these into the wet mixture, stirring until just blended.
- For the crumble topping, combine pistachio flour, sugar, gluten-free flour, and butter in a bowl, working them together until they form small clumps.
- Transfer the cake batter to the prepared pan, evenly scattering the crumbly topping over it.
- Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool the cake, and if desired, finish with a simple glaze made from icing sugar and milk, drizzled over the cake and garnished with chopped pistachios.
Dive into this sumptuous Pistachio Crumb Cake, a surefire hit for its moist interior and crunchy topping—a true treat for the senses.
