CAKE, PISTACHIO

RECIPE IS COMPLIMENTS OF LINDA SWEENEY
She said it was a favorite of her clientele when she was running her B&B years ago.  Chef Bob used it word for word as written!

INGREDIENTS:
2 cup pistachios, unsalted, roasted
1 cup AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1/4 cup sour cream
2 teaspoon vanilla
1/2 cup milk
METHOD:
Preheat oven to  350°F. Prepare spring form pan bu greasing bottom and side; cut parchment paper to fit bottom, and grease the top of it as well.
Place pistachios in food processor; pulse into fine crumbs.

Transfer ground nuts to bowl. Add Flour, Baking Powder & Salt. Stir to combine.
In mixing bowl of stand mixer fitted with paddle, beat butter, sugar until creamy (2-3 min). Add eggs, one at a time, and mix until incorporated; add sour cream and vanilla; stir to combine. To this mixture, alternate additions of dry ingredients and milk, beginning and ending with the dry ingredients.
Transfer batter to prepared pan.

Bake 350°F, 25-28 minutes or until toothpick in center comes out clean. Cool in pan for 20 minutes. Transfer to wire rack to cool completely. Dust with powdered sugar if desired before serving.