Best 2 Alices Pistachio Streusel Cake No Frost Recipes

**Pistachio Streusel Cake: A Delightful Treat for Any Occasion**

Indulge in the exquisite flavors of pistachio and streusel with our curated collection of recipes. This delectable cake is perfect for any occasion, whether it's a festive gathering or a cozy afternoon tea. Discover the secrets behind creating a moist and flavorful pistachio cake, topped with a crunchy streusel that adds a delightful textural contrast. Explore variations such as the classic pistachio streusel cake, gluten-free and vegan adaptations, and even a luscious pistachio streusel coffee cake. Each recipe is carefully crafted to ensure success, guiding you through the process with detailed instructions and helpful tips. Get ready to impress your friends and family with this irresistible pistachio streusel cake that combines the nutty richness of pistachios with the comforting warmth of a streusel topping.

Here are our top 2 tried and tested recipes!

FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS

Fluffy Pistachio Cake with Cream Cheese Frosting and Donut Bagels image

Provided by Molly Yeh

Categories dessert

Time 2h25m

Yield one 8-inch cake

Number Of Ingredients 26

Ingredients

Unsalted butter or nonstick cooking spray, for the pans and cooling rack
1 cup roasted unsalted pistachios
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable or canola oil
1 teaspoon almond extract
1 tablespoon vanilla extract
Frosting, recipe follows
Donut Bagels, recipe follows
Sprinkles, for garnish
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces (1 cup) cream cheese, at room temperature
2 1/2 cups powdered sugar
Big pinch kosher salt
2 drops pink gel food coloring, with a spot of brown, preferably AmeriColor Deep Pink and Chocolate Brown
Marzipan, kneaded with food coloring to make lox, tomatoes, capers and onions
Powdered sugar, for dusting
Mixture of poppy seeds, sesame seeds, a pinch of kosher salt and turbinado sugar, for seeded topping
6 mini store-bought plain or lightly-glazed cake donuts, preferably Hostess Donettes
Simple syrup, for adhering toppings
Plain cream cheese, at room temperature, for schmearing on the donut "bagel"

Steps:

Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.

LEMON-FROSTED PISTACHIO CAKE

Lemon-Frosted Pistachio Cake image

This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.

Provided by Julie Powell

Categories dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
1/2 cup plus 1 tablespoon all-purpose flour
1 cup confectioners' sugar
2 tablespoons lemon juice
Crystallized rose petals and shelled pistachios, for garnish (optional)

Steps:

Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 23 milligrams, Sugar 29 grams, TransFat 1 gram

Tips:

For the best results, use high-quality ingredients. This means using real butter, fresh eggs, and good-quality pistachio pudding mix.
Make sure the butter is cold when you cut it into the flour mixture. This will help create a crumbly streusel topping.
Don't overmix the batter. Overmixing will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Allow the cake to cool completely before serving. This will help the flavors to develop and the cake to set.

Conclusion:

Alice's Pistachio Streusel Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and flavorful pistachio cake, crunchy streusel topping, and creamy pistachio pudding filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!