Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup chopped unsalted pistachios
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour and baking powder.
- In a separate bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix in the dry ingredients alternately with milk until just combined. Gently fold in chopped pistachios and raspberries.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cakes to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Substitute almonds or walnuts for pistachios if desired. Enhance flavor with cream cheese frosting or raspberry sauce for added sweetness. For gluten-free options, use a gluten-free flour blend.