Butterypistachiocake Recipes

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BUTTERY PISTACHIO CAKE



Buttery Pistachio Cake image

If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 1 (13x9-inch) cake

Number Of Ingredients 10

1 cup shelled pistachios (heaping)
1 cup flour
2 teaspoons baking powder
1 teaspoon cardamom
1/4 teaspoon salt
1/2 cup full-fat milk
3/4 teaspoon vanilla
3/4 cup butter, softened (no substitutes!)
1 1/4 cups sugar (can use less)
3 large eggs

Steps:

  • Set oven to 350 degrees (second-lowest oven rack).
  • Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
  • Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
  • Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
  • In a cup whisk together the milk and vanilla.
  • In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
  • Add in eggs one at a time beating well after each addition.
  • Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
  • Transfer the batter into prepared baking dish.
  • Bake for about 20-22 minutes, or until cake tests done.
  • Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
  • Serve warm or room temperature.

Nutrition Facts : Calories 3643.4, Fat 213.5, SaturatedFat 101.5, Cholesterol 936.2, Sodium 2795.4, Carbohydrate 390.2, Fiber 16.6, Sugar 266.5, Protein 62.2

BUTTERY PISTACHIO CAKE WITH CREAM CHEESE BUTTERCREAM AND BLACKBERRY COMPOTE



Buttery Pistachio Cake with Cream Cheese Buttercream and Blackberry Compote image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
2 1/4 cups sugar
1 1/2 cups pistachios, chopped
2 1/4 cups (4 1/2 sticks) unsalted butter
Pinch kosher salt
1 teaspoon vanilla extract
10 large eggs
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 pint blackberries
1/4 cup sugar
Juice of 1/2 lemon
1 pound sugar
1 cup water
1/3 cup cornstarch
1 pound white chocolate chips
1 teaspoon vanilla extract
3 cups (6 sticks) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
  • In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  • Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
  • For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
  • For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
  • Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
  • To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.

BUTTERSCOTCH CAKE I



Butterscotch Cake I image

A quick to make and quick to bake butterscotch flavored cake.

Provided by Angie Mulholland

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
2 eggs
1 ½ cups butterscotch pudding
1 cup butterscotch chips
3 tablespoons white sugar
½ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
  • Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!

Nutrition Facts : Calories 178.3 calories, Carbohydrate 27.1 g, Cholesterol 17.2 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 212.6 mg, Sugar 18.6 g

BUTTERSCOTCH CAKE II



Butterscotch Cake II image

Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.

Provided by KITTEN49

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
½ cup vegetable oil
4 egg whites
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
  • Sprinkle with confectioners sugar before serving.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 44.1 g, Cholesterol 1.6 mg, Fat 14.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 433.4 mg, Sugar 32.5 g

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