Pistachio Bundt Cake
A moist and flavorful Pistachio Bundt Cake infused with the earthy taste of pistachios and a hint of almond, perfect for any occasion.
- Prep Time: 20 mins
- Cook Time: 50-55 mins
- Total Time: 1 hr 15 mins
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
2 ½ cups All-Purpose Flour
1 ½ cups Granulated Sugar
1 cup Unsalted Butter
4 Large Eggs
1 cup Whole Milk
½ cup Sour Cream
1 cup Shelled Unsalted Pistachios
2 teaspoons Baking Powder
½ teaspoon Salt
1 ½ teaspoons Pistachio Extract
½ teaspoon Almond Extract
2-3 drops Green Food Coloring (optional)
2 cups Powdered Sugar (for glaze)
3-4 tablespoons Milk (for glaze)
½ teaspoon Pistachio Extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-12 cup Bundt pa
- In a medium bowl, whisk together the sifted flour, baking powder, and salt
- In a large bowl, cream the softened butter and sugar until light and fluffy
- Add the eggs one at a time, mixing well after each additio
- In a separate bowl, whisk together the milk, sour cream, pistachio extract, almond extract, and food coloring
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk mixture
- Fold in the finely ground pistachios
- Pour the batter into the prepared Bundt pan and bake for 45-55 minutes
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack
- Prepare the glaze by whisking together powdered sugar, milk, and pistachio extract
- Once the cake is cool, drizzle the glaze over it and garnish with additional pistachios if desired
Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to avoid a dense cake.
Find it online: https://onthatplate.com/pistachio-bundt-cake/