Surprisingly, as I post this recipe, I am sitting in Michigan instead of Umbria, Italy where I had expected to spend my summer. My daughter and family had to change their yearly summer visit to Italy when my granddaughter became ill unexpectedly, and to encourage my daughter to allow my two grandsons to travel to Umbria on their own, I offered to fly back to the United States with them. I am only in Michigan for just over a week, but at least my time here gave me the opportunity to visit my Mother and In-Laws as well as my daughter, son-in-law, and precious granddaughter. My grandsons spent two full weeks with us in Umbria, and they were a very busy two weeks as we worked hard to keep them entertained. Luckily the youngest one, an eight-year-old, loves to cook, so he and I spent many hours in the kitchen. Since our family plans changed dramatically this summer, I decided I wouldn’t stress out too much about posting recipes and would concentrate on my family instead. The older I get, the more I realize how important quality family time is, and the blog will still be there when I am back in Umbria again!
I have the morning off today as we wait for the plumber to repair a leaky water heater at my daughter’s house, so I decided to go ahead and post this recipe my grandson and I made while they were visiting us. This peach pistachio cake was a huge hit with my grandchildren, as well as our handyman Gino, who said he thought it was one of the best cakes he’s ever tasted. My husband also said it was one of his favorite cakes I’ve made, so…… with all that wonderful praise, I felt I must share the recipe! I went a little crazy after our trip to Sicily and bought too many pistachios, so I knew I wanted to use them in this cake, and since our peaches on our two little peach trees had finally matured, I decided to use them as well. I usually do not glaze or frost my cakes, but since it was for my grandsons, I made an exception and put a cream cheese icing that I topped with chopped pistachios. I was feeling lazy and didn’t peel my peaches, cut them into small pieces, and found the texture worked out fine, but feel free to peel your peaches if you prefer!
Deborah Mele 2016
- 1 Cup (225 Grams) Unsalted Butter, Softened
- 2/3 Cup (150 Grams) White Sugar
- 3 Large Eggs At Room Temperature
- 3 1/2 Tablespoons Honey
- 1 Teaspoon Vanilla Extract
- 2 Cups (250 Grams)All-purpose Flour
- 2 1/2 Teaspoons Baking Powder
- Pinch of Salt
- 1/3 Cup (36 Grams)Chopped, Unsalted Pistachios
- 4 Ripe Peaches, Pit Removed & Finely Diced
- 3 Ounces Unsalted Butter, Softened
- 6 Ounces Cream Cheese, Softened
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Chopped Pistachios
- Preheat oven to 350 degrees F. (180 C). and spray a 9-inch (23 cm) springform pan with baking spray.
- Beat the butter and sugar in a large bowl with an electric hand mixer on high speed until pale and fluffy.
- In another bowl, beat the eggs together with the honey and vanilla extract.
- Dump the egg mixture into the butter mixture and whisk until blended.
- In a separate bowl, stir together the flour, baking powder, salt, and chopped pistachios.
- Pour the flour mixture into the wet ingredients and stir until mixed.
- Fold in the chopped peaches.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
- Cool 10 minutes then remove outer ring and continue to cool to room temperature.
- Place the cake on a platter.
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy, then beat in the vanilla extract.
- Spoon the frosting on top of the cake and spread to cover the top.
- Sprinkle the nuts on top, then enjoy!