Pistachio Bundt Cake
This pistachio Bundt cake brings a delightful nutty flavor, tender crumb, and a hint of green that’s perfect for festive gatherings.
Equipment
- Bundt pan (10–12 inch)
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Sifter or fine mesh sieve
- Cooling Rack
Ingredients
For the Pistachio Bundt Cake
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but adds a nice depth
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely ground pistachios unsalted, shelled
- ¾ cup buttermilk
- 2 –3 drops green food coloring optional, for St Patrick's day fun
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
- Chopped pistachios for garnish
Instructions
Step 1: Prep Your Pan and Ingredients
- Preheat your oven to 350°F (175°C).
- Grease your Bundt pan generously with butter or non-stick spray, then lightly dust with flour. This prevents sticking and ensures your cake comes out cleanly.
- Gather all your ingredients and measure them out. It makes the process smoother and more enjoyable.
- Pro Tip: For extra easy release, line the pan with a bit of parchment in tricky spots like the center tube.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, combine the softened butter and granulated sugar.
- Use an electric mixer on medium speed to beat them together until light, fluffy, and pale in color (about 3–4 minutes).
- Scrape down the sides of the bowl halfway through to ensure everything gets evenly mixed.
- Pro Tip: Properly creamed butter and sugar create air pockets that make your Bundt cake tender and light.
Step 3: Add Eggs and Extracts
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and almond extract (if using), and mix until fully incorporated.
- Pro Tip: Room temperature eggs mix more evenly and help prevent the batter from curdling.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir in the finely ground pistachios, ensuring they’re evenly distributed.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
- Reduce your mixer to low speed. Add one-third of the flour mixture to the butter-egg mixture, then half of the buttermilk. Repeat until all ingredients are incorporated.
- Mix just until combined; overmixing can make the cake dense.
- Pro Tip: Fold gently with a spatula at the end to ensure the pistachios stay evenly distributed without overworking the batter.
Step 6: Add Color (Optional)
- If you want a festive green pistachio Bundt cake for St Patrick's day, add 2–3 drops of green food coloring.
- Stir gently until the color is uniform.
Step 7: Bake the Cake
- Pour the batter into your prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
- Pro Tip: Letting the cake cool slightly prevents it from breaking when you invert it.
Step 8: Cool and Glaze
- Carefully invert the Bundt pan onto a cooling rack and let the cake cool completely.
- If desired, mix powdered sugar, milk, and vanilla extract to make a simple glaze. Drizzle it over the cooled cake and sprinkle with chopped pistachios.
- Pro Tip: Make the glaze just before serving to keep it fresh and slightly glossy.
Notes
Nutritional Value (Per Slice, Approximate)
- Calories: 380–420 kcal
- Carbohydrates: 45–48 g
- Protein: 6–7 g
- Fat: 20–22 g
- Saturated Fat: 10–11 g
- Fiber: 2–3 g
- Sugar: 30–34 g
- Cholesterol: 95–110 mg
- Sodium: 180–220 mg