Pistachio Bundt Cake
This Pistachio Bundt Cake combines flavor and texture to create a truly delicious treat. It’s light and fluffy, yet rich and nutty, with just the right amount of sweetness. If you love pistachios, this cake is sure to become a favorite!
Ingredients
For the Cake:
- 1 and ½ cups shelled unsalted pistachios
- 2 and ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- ½ cup unsalted butter softened to room temperature
- ¼ cup neutral oil avocado, vegetable, grapeseed
- 1 and ¾ cups granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 and ½ cups plain yogurt whole milk or 2% fat, at room temperature
For the Glaze:
- 1 and ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
For the Topping:
- 2 tablespoons pistachios coarsely chopped
Instructions
For the Cake:
- Position a rack in the center of the oven and heat the oven to 350°F. Grease and dust with flour a 10 to 12-cup Bundt pan.
- Finely grind ¾ cup of the pistachios in a food processor. Coarsely chop the remaining ¾ cup pistachios and set aside.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your stand mixer, add butter, oil, granulated sugar and ground pistachios. Beat on medium-high speed for about 3 minutes, stopping to scrape the bowl as necessary.
- Add eggs, one at a time, beating after each addition. Add vanilla and almond extracts and beat to combine.
- On low speed, add one-third of the flour mixture and beat until just combined. Add half of the yogurt and beat until incorporated. Repeat these steps once more and then end with the last third of the flour mixture. Scrape down the sides and bottom of the bowl after each addition for even mixing. Using a spatula, fold in the coarsely chopped pistachios.
- Scrape batter into prepared bundt pan, spreading it out evenly in the pan.
- Bake for 45–50 minutes, or until a toothpick (or cake tester) inserted in the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil. Let the cake cool in the pan for 10 minutes before inverting onto wire rack to cool completely.
For the Glaze:
- In a medium-sized bowl, combine the confectioners' sugar, milk, and both vanilla and almond extracts. Whisk until smooth. Once the cake has cooled to room temperature, drizzle or spoon the glaze over the cake. If desired, sprinkle the top with chopped pistachios.
Notes
- Bring all your refrigerated ingredients to room temperature before mixing.
- If you decide to add green food coloring to the cake, I recommend using only drop.
- I don't recommend using salted pistachios in this recipe, but if you do, omit the salt in the recipe.
- This cake stays fresh stored covered on the counter for up to 3 days and up to 5 days in the refrigerator in an airtight container. To freeze the cake, wrap the cake tightly in plastic wrap and store it in a large airtight container or freezer bag for up to three months.
Nutrition
Calories: 501kcalCarbohydrates: 69gProtein: 9gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 71mgSodium: 322mgPotassium: 334mgFiber: 2gSugar: 47gVitamin A: 382IUVitamin C: 1mgCalcium: 100mgIron: 2mg
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!