Honey Pistachio Loaf Cake
Honey butter cake layers topped with a honey glazed and pistachios.
Ingredients
FOR THE CAKE
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 (150 g) cups sugar
- 2 eggs, room temperature
- 1 1/2 cups (195 g) cake flour
- 1 teaspoons (4 g) baking powder
- 1 teaspoon (6 g) salt
- 1/2 cup (120 g) buttermilk
- 1/4 cup (57.5 g) honey
- 1 teaspoon (4.2) gvanilla
FOR THE GLAZE and TOPPING
- 1/2 cup (115 g) honey
- 2 tablespoons (28.4 g) unsalted butter
- 1 tablespoon (12.5 g) brown sugar
- 1/4 cup (35 g) pistachios, chopped
- 1 teaspoon (2.7 g) cinnamon
Instructions
FOR THE CAKE
- Preheat oven to 325 degrees. Spray your loaf pan (I used a 9" x 5" pan) with nonstick spray, line the bottom with parchment paper, allowing the parchment to come up the sides of the pan. Spray again. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, mix together the buttermilk, honey and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Continue to beat the butter mixture for a couple more minutes. We're looking for the mixture to be smooth, lighter in color, and slightly bigger in volume.
- With the mixer on low, alternately add the flour mixture with the buttermilk mixture, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan.
- Bake for 35 to 40 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
- Let cool in pan for about 15 minutes, then remove to wire rack to finish cooling.
FOR THE SAUCE
- In a microwave safe bowl, combine the honey, butter and brown sugar. Heat the ingredients for about 45-60 seconds. Stir to combine.
- In a small bowl, combine the pistachios and cinnamon.
- Cover the loaf cake with the honey sauce and sprinkle with pistachio mixture.