Mocha Pistachio Poundcake for Mom (not anything free!)


For Mothers’ Day I decided to bake something just for my Mom. Her FAVORITE flavor in the world for desserts is coffee – coffee ice cream, coffee cake, you name it. She doesn’t have any dietary restrictions and can pretty much eat anything and stay her tiny 5 foot size 2, so no gluten-free flour mixes or dairy/egg replacers for this cake. Just pure everything that Mom loves. She also doesn’t eat fruits, so my idea of whipping some strawberry preserves into the frosting for a lovely pink color had to go out the window too. I opted for real vanilla beans instead. Hope it’s delicious because I couldn’t taste any of it (given my gluten-free and dairy-free tummy). Happy Mothers’ Day Mom!


Mocha Pistachio Poundcake

Ingredients (makes 1 loaf):

  • 3/4 cups all-purpose flour
  • 3/4 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp baking powder
  • 1/2 cup sour cream or creme fraiche
  • 1 1/2 tsp instant espresso powder (usually in the coffee aisle)
  • 1 tsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 4 ounces (1 stick) butter, at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup unsalted pistachio pieces

Whisk together the dry ingredients (flour, baking soda, salt, baking powder) and set aside.

In a bowl, mix together the sour cream, espresso powder, cocoa powder and vanilla extract until it all becomes one even color.

In a standing mixer cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time.

Add the flour to the butter and sugar, alternately with the sour cream mixture.  Add in pistachios. Blend until combined, and then pour into a greased loaf pan.

Bake for about 50 minutes or until a toothpick comes out clean.

Can you see the vanilla beans?
Can you see the vanilla beans?

Vanilla Buttercream Frosting

Ingredients (makes 5-6 servings):

  • 1 1/2 cups confectioners’ sugar
  • 1/2 cup butter
  • The beans from 1/2 a vanilla pod, or 1 tsp vanilla extract
  • 1-2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low-medium speed until well blended, then increase the speed and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 more minute, adding more cream if needed for spreading consistency.

Spread the frosting over the completely cooled off cake and decorate as you wish!



You may also like