Here’s a delicious way to make a Pistachio Bundt Cake—moist, nutty, and perfect with a cup of tea or coffee. I’ll give you a full recipe including a glaze option for extra flair.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, enhances nutty flavor)
- 1 ½ cups all-purpose flour
- 1 cup finely ground pistachios (unsalted)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- ½ cup sour cream
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ¼ teaspoon vanilla extract
- Chopped pistachios for garnish
Instructions
1. Prepare the Bundt Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan thoroughly, or use baking spray with flour.
2. Make the Cake Batter
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and almond extract.
- In a separate bowl, whisk together flour, ground pistachios, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk and sour cream, beginning and ending with dry ingredients. Mix until just combined.
3. Bake
- Pour batter into prepared Bundt pan, smoothing the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Optional Glaze
- Whisk powdered sugar with milk and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed.
- Drizzle over cooled cake and sprinkle with chopped pistachios for a beautiful finish.
This cake is moist, nutty, and slightly buttery, with a delicate pistachio flavor. It also keeps well for 2–3 days at room temperature if covered.
If you want, I can also give you a pistachio cream cheese frosting version that turns this into a slightly more decadent dessert without overpowering the nut flavor.
Do you want me to include that?
