From Scratch Pistachio Bundt Cake
This pistachio bundt cake is made from scratch with real pistachio butter creamed right into the batter and loaded with chopped roasted pistachios for the most incredible pistachio flavor. It's then finished with a salted pistachio glaze on top. If you're a pistachio person, this cake was made for you.
Ingredients
- 1 cup unsalted butter , 227g at room temp
- 1/2 cup pistachio butter
- 1 1/2 cups sugar , 300g
- 1/2 cup brown sugar , 100g
- 3 large eggs, at room temp
- 1 tsp almond extract, sub vanilla
- 1 cup pistachios, roasted, salted, chopped
- 2 3/4 cup all purpose flour , 330g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup milk, at room temp
Pistachio Glaze
- 1 1/4 cup powdered sugar
- 2 tbsp pistachio butter
- 2 tbsp milk
- Extra pistachios for garnish
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter, 1/2 cup pistachio butter, 1 1/2 cup white sugar and 1/2 cup brown sugar and mix on low-medium speed to cream for 2 minutes.
- Add the eggs one at a time on medium speed, mixing in between. Add in the 1 tsp almond extract and mix.
- Chop 1 cup of roasted and salted pistachios, or pulverize into chunks in a food processor.
- In a separate bowl or on a large piece of parchment paper combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly. Add the chopped pistachios to the dry ingredients and dust with the flour.
- In a measuring cup add the 3/4 milk.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan. Spread out the batter evenly with the back of a spoon.
- Bake for 50-60 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
- Make the glaze. Combine the 1 1/4 cup powdered sugar, 2 tbsp pistachio butter and 2-3 tbsp milk in a measuring cup and mix until smooth.
- Drizzle over cooled cake.
Notes
Storage:
Store this cake under a cake dome at room temperature for up to 5 days.
Freezing:
Make the cake but do not glaze. Cover well in plastic wrap then freeze for up to 3 months. Defrost at room temperature then make the glaze before serving.
Serving: 1slice, Calories: 541kcal, Carbohydrates: 74g, Protein: 8g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 326mg, Potassium: 261mg, Fiber: 2g, Sugar: 48g, Vitamin A: 630IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
