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Apple Cake with Pistachios Recipe

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4.2 from 2 reviews

This Apple Cake with Pistachios is a moist, flavorful dessert perfect for any occasion. Combining the tartness of Granny Smith apples with the crunch of toasted pistachios and a hint of cinnamon, this cake is topped with an apricot glaze that adds sweetness and shine. Baked to golden perfection and finished with a nutty sprinkle, it’s an inviting treat that pairs wonderfully with tea or coffee.

Ingredients

Dry Ingredients

  • 2 cups (248 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup (120 grams) toasted pistachios (roughly chopped and divided)

Sugars and Butter

  • 3/4 cup (150 grams) granulated sugar
  • 2/3 cup (125 grams) light brown sugar, packed
  • 12 tablespoons (169 grams) unsalted butter (room temperature)

Wet Ingredients

  • 3 large (150 grams) eggs (room temperature)
  • 1 cup (240 ml) buttermilk (room temperature)
  • Lemon zest from one medium-sized lemon

Fruits and Glaze

  • 3 large (700 grams) Granny Smith apples
  • 3 tablespoons apricot jam
  • 2 teaspoons water

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Toast Pistachios: Spread the pistachios on a baking sheet and toast in the preheated oven for about 8 minutes until they just begin to brown. Remove and let cool. Roughly chop 1/2 cup (80 grams) for the batter and decoration.
  3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, and kosher salt for 30 seconds. Stir in the chopped pistachios to evenly distribute.
  4. Prepare Apples: Peel and chop two apples into 1/2-inch dice, yielding about 3 cups or 300 grams. Peel the third apple, quarter it, then slice each quarter into 6 thin slices, totaling 24 slices for topping.
  5. Cream Butter and Sugar: In the bowl of a stand mixer, add the granulated sugar, brown sugar, and lemon zest. Rub the lemon zest into the sugar to enhance flavor and break up brown sugar clumps. Beat with the butter on medium speed for 4-5 minutes until fluffy and pale.
  6. Add Eggs: Incorporate the eggs one at a time, mixing on medium speed after each addition. Scrape down the bowl sides to ensure even mixing.
  7. Combine Batter: Add half of the flour mixture and mix on low until incorporated. Pour in all the buttermilk and mix on medium-low until combined, the batter may appear slightly curdled. Add the remaining flour mix and stir on low. Finish by mixing any remaining flour by hand to ensure uniform batter.
  8. Fold in Apples: Scrape down the bowl again and fold the chopped apples into the batter using a silicone spatula. Transfer the batter evenly into the prepared pan and smooth the top with an offset spatula. Arrange the reserved apple slices decoratively on the surface.
  9. Bake the Cake: Place the pan in the oven and bake for 60 to 70 minutes until a thermometer inserted in the center reads 200°F or a skewer comes out clean or with minimal crumbs.
  10. Cool the Cake: Remove from oven and allow to cool for 10 minutes in the pan before unlocking and removing the springform sides.
  11. Prepare Apricot Glaze: While the cake is warm, heat apricot jam and water in a small saucepan over medium heat until it bubbles. Strain the glaze through a fine mesh strainer to remove any solids.
  12. Glaze and Garnish: Brush the glaze evenly over the apple-topped cake. Sprinkle the remaining toasted pistachios on top for added texture and flavor.
  13. Final Cooling and Serving: Let the cake cool completely at room temperature before slicing and serving to allow flavors to meld.
  14. Storage: Store the cake at room temperature in a covered container for up to 2 days, or refrigerate in an airtight container for up to 7 days. Note that refrigeration may dry the cake slightly but it will remain tasty.

Notes

  • Use room temperature eggs and butter for smoother batter and better texture.
  • To ensure even baking, check the cake after 60 minutes and bake longer if needed.
  • The apricot glaze adds sweetness and a glossy finish but can be omitted if desired.
  • Store this cake properly to maintain moisture and freshness.
  • Substitute pistachios with walnuts or pecans if preferred, adjusting to taste.

Find it online: https://marthatasty.com/apple-cake-with-pistachios-recipe/