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Irresistible Italian Pistachio Crumb Cake

A moist, buttery cake with the nutty crunch of pistachios, perfect for dessert gatherings and easy to make at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup pistachios, shelled and ground
  • 1 cup all-purpose flour Can substitute with almond flour for a different flavor.
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt Using unsalted pistachios is preferred.
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for dusting) Lightly dust the cake before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour an 8x8 inch baking pan or line it with parchment paper.
  3. In a bowl, combine the ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
  4. In a separate large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, incorporating each before adding the next. Add the vanilla extract and mix well.
Baking
  1. Gradually stir the dry ingredients into the wet mixture until just combined.
  2. Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
  3. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Dust the cooled cake with powdered sugar before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. This cake freezes well for up to 3 months—wrap it in plastic wrap and aluminum foil.