Recipes Nugget Markets Signature Recipes
La Tourangelle Pistachio Oil Pound Cake
- Prep time
- 25 minutes PT25M
- Cook time
- 45–50 minutes PT50M
- 3 mini loaves
La Tourangelle Pistachio Oil adds a luxurious nuttiness to these adorable mini loaf cakes, and the pistachio brown sugar streusel topping makes them simply irresistible.
- ¼ cup pistachios
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- 4 tablespoons butter
- 6 ounces butter, softened, plus more for greasing the pan
- 12 ounces sugar, plus more for dusting the pan
- 6 large eggs
- 6 ounces La Tourangelle Pistachio Oil
- 12 ounces cake flour, sifted
- 1 teaspoon baking powder, sifted
To make the streusel, place the pistachios in a food processor and pulse until they are about ⅛-inch pieces. Add the remaining ingredients for the streusel and pulse until evenly incorporated. Reserve.
To make the cake, heat oven to 335°F. In an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add the sugar and mix until incorporated.
Add 1 egg at a time on low speed, only adding the next egg when the preceding 1 is completely mixed in. Continue until all eggs have been incorporated. Then turn the mixer speed to medium and add the La Tourangelle Pistachio Oil. Add the flour and baking powder, and fold in by hand with a spatula until just incorporated.
Grease 3 mini loaf pans* (3½-inch by 6-inch size), and dust with sugar. Divide batter evenly among the pans, then sprinkle streusel evenly over the top of each loaf. Bake at 335°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 2 hours before serving.
*If using a full-size loaf pan, bake time will increase to 70–80 minutes.