Buttery Pistachio Gooey Cake (Print Version)

# Ingredients:

→ Pistachio Cake Base

01 - 1 cup unsalted pistachios, unshelled
02 - 1 ¼ cups all-purpose flour
03 - ½ teaspoon baking powder
04 - ¾ teaspoon salt
05 - ½ cup unsalted butter, softened to room temperature
06 - 1 cup granulated sugar
07 - ¼ cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 large egg white, room temperature
10 - ½ cup sour cream, room temperature
11 - 2 teaspoons pure vanilla extract
12 - 1 teaspoon almond extract
13 - ½ cup buttermilk, room temperature

→ Cream Cheese Layer

14 - 8 ounces cream cheese, room temperature
15 - 1 large egg, room temperature
16 - 3 cups powdered sugar
17 - 1 teaspoon pure vanilla extract

→ Garnish

18 - Powdered sugar for dusting
19 - Chopped pistachios

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease a 9-inch cake or springform pan with baking spray. Line the bottom with parchment paper and spray the sides again. Set aside.
02 - Finely pulverize the pistachios in a food processor or blender until they resemble fine crumbs or sand.
03 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
04 - In a stand mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
05 - With the mixer on medium-high speed, add the eggs and egg white one at a time, beating for 30 seconds after each addition. Scrape the bowl after each addition.
06 - Add the sour cream, vanilla extract, and almond extract. Mix until well combined.
07 - Gradually add one-third of the dry flour mixture to the wet ingredients, alternating with half of the buttermilk. Mix just until no flour streaks remain. Repeat, ending with the dry ingredients. Do not overmix.
08 - Gently fold in the pulverized pistachios until evenly distributed throughout the batter.
09 - Pour the cake batter into the prepared pan and spread it evenly with the back of a spoon. Set aside while preparing the cream cheese layer.
10 - In a medium bowl, use a hand mixer on medium-high speed to beat the cream cheese until smooth and creamy.
11 - Add the egg and mix on high for 30 seconds, scraping the sides and bottom of the bowl with a rubber spatula.
12 - Add the vanilla extract, then gradually add the powdered sugar 1 cup at a time, mixing on medium speed for 30 seconds after each addition (about 1½ minutes total).
13 - Pour the cream cheese mixture on top of the pistachio cake batter and use a small offset spatula to spread it into an even layer, ensuring the cake is completely covered.
14 - Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it's done when the edges are golden and the middle has cracked.
15 - Let the cake cool for 10-15 minutes, then refrigerate for at least 2 hours to allow the cream cheese layer to firm up and set.
16 - Before serving, dust the cake with powdered sugar and sprinkle with chopped pistachios.

# Notes:

01 - This cake combines a moist pistachio base with a luscious cream cheese topping for a delightful twist on traditional gooey butter cake.
02 - Ensure all refrigerated ingredients reach room temperature before mixing for the best texture and even baking.
03 - The center should still be slightly jiggly when removed from the oven as it will continue to set while cooling.

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