Pistachio and White Chocolate Pound Cake Recipe

Name: Pistachio and White Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/2 cup plus 2 Tbsp. butter, softened, divided; 1-1/4 cups sugar; 2 tsp. ground cinnamon, divided; 1/2 tsp. vanilla; 3 eggs; 1-1/2 cups flour; 3 oz. chopped Baker's White Chocolate; 1/2 cup chopped pistachios, divided; 1/4 cup honey

Servings: persons

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup plus 2 Tbsp. butter, softened, divided
1-1/4 cups sugar
2 tsp. ground cinnamon, divided
1/2 tsp. vanilla
3 eggs
1-1/2 cups flour
3 oz. chopped Baker's White Chocolate
1/2 cup chopped pistachios, divided
1/4 cup honey

1
Heat oven to 325 degrees F.
2
Line 8-inch square pan with parchment; spray with cooking spray.
3
Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended.
4
Add sugar; beat until light and fluffy.
5
Blend in 1 tsp.
6
cinnamon and vanilla.
7
Add eggs, 1 at a time, beating well after each addition.
8
Gradually beat in flour until blended; stir in chocolate and 1/4 cup nuts.
9
Pour into prepared pan.
10
Bake 35 min.
11
or until toothpick inserted in centre comes out clean.
12
Meanwhile, microwave remaining butter, cinnamon and honey in microwaveable bowl on HIGH 1 min.
13
or until butter is melted and mixture is well blended, stirring after 30 sec.
14
Use skewer or fork to poke holes, in 1-inch intervals, in top of hot cake, being careful to not poke holes all the way through cake.
15
Brush butter mixture over cake; sprinkle with remaining nuts.
16
Cool cake in pan 30 min.
17
Transfer cake from prepared pan to wire rack; cool completely.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened, 1/2 cup plus 2 Tbsp. butter, softened, divided, 1-1/4 cups sugar, 2 tsp. ground cinnamon, divided, and more.

Yes, Pistachio and White Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio and White Chocolate Pound Cake

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