Pistachio Bundt Cake
Indulge in the rich, nutty goodness of this Pistachio Bundt Cake, a stunning dessert that combines the buttery flavor of finely ground pistachios with a soft, tender crumb. Perfect for any gathering, this cake is made with a delightful blend of vanilla and almond extracts for a subtle hint of aromatic sweetness. Topped with a silky glaze and a sprinkle of ground pistachios, it’s as beautiful as it is delicious. Quick to prepare in just 20 minutes and baked to golden perfection, this recipe yields a moist and irresistibly flavorful treat that will wow your guests. Whether served with coffee, tea, or as a standalone dessert, this pistachio bundt cake is an easy crowd-pleaser—the perfect centerpiece for your next celebration!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Sugar
- 1 cup Unsalted pistachios (shelled)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 4 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Powdered sugar
- 2 tablespoons Milk (for glaze)
- 2 tablespoons Ground pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are covered.
In a food processor, pulse the shelled pistachios until they are finely ground, but not a paste.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Mix in the vanilla extract and almond extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mix. Blend until just combined, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully turn it out onto a cooling rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk until smooth and pourable. Add a bit more milk if the glaze is too thick.
Drizzle the glaze over the cooled Bundt cake and sprinkle the ground pistachios on top for garnish.
Slice and serve the cake, enjoying its rich, nutty flavor!
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 703.3 g | 256% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 441.3 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 685 mg | 53% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
