Buttery Pistachio Gooey Butter Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup finely ground pistachios (plus extra for garnish)
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Incorporate the eggs, one at a time, mixing in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, salt, and finely ground pistachios.
5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
6. Transfer the batter to the greased baking pan and spread it evenly.
7. In another bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar.
8. Beat in the eggs, one at a time, followed by the vanilla extract and heavy cream.
9. Pour the gooey topping over the cake batter in the pan.
10. Bake for 40-45 minutes, or until the edges are slightly p￭ and the center remains slightly jiggly.
11. Allow the cake to cool in the pan on a wire rack for at least 30 minutes and garnish with finely chopped pistachios.

Nutrition