Moist Pistachio Pineapple Cake (Print version)

Tender sheet cake packed with ground pistachios and crushed pineapple, finished with a light pistachio cream cheese frosting.

# Ingredients:

For the cake

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1/2 cup (60 g) finely ground shelled pistachios
03 - 1 1/2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/2 tsp almond extract
11 - 1 cup (240 g) crushed pineapple in juice, undrained
12 - 1/4 cup (60 g) sour cream

For the frosting

13 - 4 oz (115 g) cream cheese, softened
14 - 2 tbsp (30 g) unsalted butter, softened
15 - 1 1/2 cups (180 g) powdered sugar
16 - 2 tbsp finely ground pistachios
17 - 1 tbsp milk

For topping

18 - 1/4 cup chopped pistachios

# Instructions:

01 - Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan. Line the bottom with parchment if you want easy removal.
02 - Pulse 1/2 cup of shelled pistachios in a food processor until they resemble fine crumbs. Do not overprocess or you will end up with pistachio butter.
03 - In a medium bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt.
04 - Beat the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, followed by the vanilla and almond extracts.
05 - Add half the dry mixture to the butter and beat on low until just combined. Mix in the sour cream, then the remaining dry mixture.
06 - Stir in the crushed pineapple with its juice until evenly distributed. The batter will be thick but pourable. Do not overmix.
07 - Spread the batter into the prepared pan and bake for 30-35 minutes. The top should be golden and a toothpick inserted in the center should come out clean. Cool completely in the pan on a wire rack.
08 - Beat softened cream cheese and butter until smooth. Add powdered sugar and ground pistachios. Thin with milk if needed. Spread over cooled cake and sprinkle with chopped pistachios.

# Good to know:

01 - Best served within 3 days, refrigerated.

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