Pistachio Cream Crumb Cake

Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.

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5 from 3 votes

Simple ingredients and easy to make adds up to amazing flavour. Perfect for dessert, coffee time or snack time.

Prep Time20

Cook Time30

Chill Time30

Total Time1 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 520kcal

Author: Carolyn Hetke

Ingredients

Crumb Cake

2 cups flour
½ cup sugar
1 egg beaten
3 tsps baking powder
7 Tbsps cold butter, cubed
½ cup pistachios, crushed optional but highly recommended
icing sugar for sprinkling optional but recommended

Pistachio Cream Filling

½ cup Pisti pistachio cream room termperature
8 oz whipping cream
2 eggs beaten
2 Tbsps corn starch

Pistachio Cream and Crushed Pistachios -Optional for serving

¼ cup crushed pistachios
1 cup whipping cream See Note 2.
½ cup Pisti pistachio cream See Note 2

Instructions

Crumb Cake

Line a 9" spring form pan with parchment paper.
Mix the flour, baking powder and sugar in a large bowl.
Add the beaten egg and stir til you have a rough dry dough.
Add the butter cubes and use a pastry cutter to cut it into the flour mix. Butter should be the size of peas. Refrigerate the flour mixture for 30 minutes.

Pistachio Cream Filling

When you remove the flour mixture from the fridge, preheat oven to 350°
Using a stick blender or hand mixer whip the cream until it thickens, to just soft peaks. (Do not overbeat to stiff peaks). Blend in the pistachio cream and mix til just incorporated evenly. Do not over mix or the pistachio cream will turn grainy. If this happens add a tablespoon of whipping cream at a time and mix gently until the mixture turns smoother again. Add the eggs and corn starch and mix until just evenly incorporated. See Note 1.
Transfer ¾ of the flour mixture to the bottom of the spring form pan and press down firmly to make the bottom 'crust'. Pour the pistachio cream over the bottom. Starting with about ¾ of the remaining flour mixture, sprinkle evenly over the pudding layer. Then use the last of it to fill in any gaps, especially around the outer edges of the pan.
Bake 30-35 minutes. Remove cake from oven and allow to cool before sprinkling crushed pistachios and icing sugar evenly over the top.
Cut and serve. See Note 2 if you want to serve the cake with additional pistachio cream and crushed nuts.
Leftovers keep well in a cool place for 2-3 days. The cake also freezes well for 3 months. (Probably more!)

Notes

Note 1: Pisti should be used at room temperature. It says not to heat so don't try melting it in the microwave. Adding whipping cream at room temperature will lighten it up and make it pourable.

Note 2: If desired whip 1 cup whipping cream to soft peaks, add ½ cup of Pisti pistachio cream and blend just until incorported. Serve over Pistachio crumb cake if desired with more crushed pistachios.

Nutrition does not include additional pistachio cream and nuts for serving.

Nutrition