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Brown butter pistachio tea cakes are flavored with brown butter, toasted pistachios, and cinnamon. These cakes are quick to bake up and easy to share! Recipe yields 3 mini cakes.
In May, I took a French pastry baking class at Sur La Table. We were welcome with a platter of pistachio and brown butter financiers upon arrival. Fragrant with pistachio and seemingly light and tender with crisp edges, I was instantly smitten.
Those little French cakes are the inspiration behind these plush and golden brown butter pistachio tea cakes!
Flavored with nutty brown butter, toasted pistachios, and warming cinnamon, each slice is lovely with tea (and makes a fine breakfast, too!). Topped with a cinnamon-brown butter drizzle, it’s no wonder I fell for these flavors at first bite.
PrintBrown Butter Pistachio Tea Cakes
- Yield: 3 mini cakes, 6 servings per loaf
Description
Brown butter pistachio tea cakes are flavored with brown butter, toasted pistachios, and cinnamon. These cakes are quick to bake up and easy to share!
Ingredients
Cake
- 6 Tbsp unsalted butter
- 1/2 cup shelled pistachios, toasted
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 2 Tbsp honey
Glaze
- 1 Tbsp brown butter (reserved from above)
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup powdered sugar, sifted
- 1 Tbsp milk
Instructions
- Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup and let cool slightly.
- Pulse pistachios in a food processor until finely ground, then whisk together ground pistachios, flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside 1 tablespoon brown butter for the glaze; pour remaining brown butter into a medium bowl and whisk in eggs, buttermilk, and honey. Add to flour mixture and fold in until combined.
- Divide batter evenly between loaf pans and smooth with an offset spatula; tap pans sharply to reduce air bubbles. Place pans on preheated baking sheet and bake for 32 to 33 minutes, until edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Remove cakes from oven and cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely. For the glaze, melt reserved brown butter in a small glass bowl. Whisk in cinnamon, salt, powdered sugar, and milk until smooth. Drizzle over cooled cakes and let set before serving. Store leftovers in an airtight container at room temperature.
I absolutely LOVE the look of these tea cakes Laura. Pistachios in cake recipes always get me excited. Yummo!
Love brown butter and I have started adding it quite often in cakes. Smells so divine with that nutty flavor.
Mmm these look fantastic! I often eat something and want to recreate it too! 😀
brown butter and buttermilk! you just know these are outrageous. i would have one of these for breakfast, lunch or dinner.
I am also very fond of pairing a touch of nutmeg with cinnamon, they dance well together! Adding these warming spices of fall to the tea cake with browned butter and pistachios would indeed make a wonderful start to any day!
Tea cakes like this are just about my favourite sweet treat and love this brown butter and pistachio combination (and that beautiful glaze 🙂