Pistachio Gooey Butter Cake (Print Version)

# Ingredients:

→ Pistachio Cake Base

01 - 1 cup shelled unsalted pistachios
02 - 1 ¼ cups regular flour
03 - ½ teaspoon baking powder
04 - ¾ teaspoon salt
05 - ½ cup soft unsalted butter at room temp
06 - 1 cup white sugar
07 - ¼ cup cooking oil
08 - 2 large eggs at room temp
09 - 1 large egg white at room temp
10 - ½ cup room temp sour cream
11 - 2 teaspoons real vanilla extract
12 - 1 teaspoon almond extract
13 - ½ cup room temp buttermilk

→ Cream Cheese Layer

14 - 8 ounces softened cream cheese
15 - 1 large egg at room temp
16 - 3 cups confectioners' sugar
17 - 1 teaspoon real vanilla extract

→ Garnish

18 - Extra confectioners' sugar for topping
19 - Roughly chopped pistachios

# Instructions:

01 - Heat your oven to 350°F (175°C). Coat a 9-inch cake or springform pan with cooking spray. Put parchment on the bottom and spray the sides one more time. Put it aside.
02 - Crush the pistachios in your blender or food processor until they look like fine sand or breadcrumbs.
03 - Grab a medium bowl and stir together your flour, baking powder, and salt. Set this bowl aside.
04 - Using your stand mixer with the paddle, beat together the soft butter, cooking oil, and white sugar for about 3-4 minutes until it's fluffy and pale. Wipe down the bowl sides with a spatula.
05 - While mixer runs at medium-high, add one egg at a time, then the egg white, beating 30 seconds after each. Clean the bowl sides after each one goes in.
06 - Mix in the sour cream and both extracts until everything's smooth.
07 - Add a third of your flour mix, then half the buttermilk. Keep going, ending with flour. Mix just until combined. Don't overdo it.
08 - Carefully fold the ground pistachios into your batter so they're evenly spread throughout.
09 - Dump the batter into your ready pan and smooth the top with a spoon. Leave it be while you make the next part.
10 - In another bowl, beat the cream cheese with a hand mixer until it's totally smooth.
11 - Throw in the egg and mix on high for half a minute. Scrape the bowl with your spatula.
12 - Stir in the vanilla, then gradually beat in the sugar one cup at a time, mixing 30 seconds after each cup.
13 - Pour this cream cheese mixture over your cake batter. Spread it across the whole surface with a small spatula.
14 - Bake for 40-45 minutes. The middle will wobble slightly when done, but the edges should be golden and you'll see cracks on top.
15 - Cool the cake 10-15 minutes, then stick it in your fridge for at least 2 hours so the creamy top can firm up.
16 - Before you dig in, sprinkle some powdered sugar on top and scatter chopped pistachios over it.

# Notes:

01 - This treat pairs a soft pistachio bottom with a creamy cheese topping for a fresh spin on classic gooey butter cake.
02 - Make sure cold ingredients warm up to room temp before you start for better mixing and even baking.
03 - Don't worry if the middle's a bit wobbly when you take it out - it'll set up as it cools down.

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