Pistachio Bundt Cake Recipe

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime! 

Pistachio Bundt Cake Recipe

There’s nothing like summer vacations to get me in a baking mode. This Pistachio Bundt Cake Recipe is super delicious, moist and definitely a crowd pleaser. The pistachios are baked inside the cake and then used again as a crunchy topping.

I made the inside not too sweet so the vanilla icing on top can give it the exact taste it needed. The contrast between the pistachios and the vanilla makes this bundt cake pop.

A few weeks ago I got a craving for pistachios. I started researching online for a nice recipe that my family would enjoy.

The results I got from Google were not too pleasing, all of them used a cake box mix, pistachio pudding mix, and green food coloring. I am sure that pistachio pudding mix didn’t have an ounce of the real nut inside.

It was kind of an eye-opener. How can you call it a Pistachio Bundt Cake Recipe when there are no real pistachios used?

So I decided to concoct my own recipe made entirely from scratch and the taste is amazing. The pistachios are grounded and added to the flour to become part of the structure and crumb of the cake. Nothing artificial here.

My kids loved it! They wanted it as an afternoon treat and my husband gobbled half of it before I even took the pictures. It just has a very distinctive taste of pistachios.

Oh and don’t worry, this cake is so easy to make and doesn’t involve any weird ingredients at all. I was able to find the shelled pistachios right in my supermarket and that saved my time.

I hope you can try this delicious Pistachio Bundt Cake Recipee at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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Pistachio Bundt Cake Recipe

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

 

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

Course: Dessert

Servings: 12

Calories: 611 kcal

Author: Tiffany Bendayan

Ingredients

For Bundt Cake

• 1 cup pistachios shelled
• 3/4 cup sour cream
• 3 cups cake flour you may use all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 1/2 sticks unsalted butter
• 2 1/2 cups granulated sugar
• 6 eggs
• 2 teaspoon vanilla extract

For Glaze

• 1/2 c chopped pistachios
• 1/2 cup powdered sugar
• 1-2 teaspoons milk
• 1/2 teaspoon vanilla

Instructions

For Bundt cake

1. Preheat oven to 350 degrees Fahrenheit
2. Grease a bundt pan thoroughly making sure every groove is greased
3. Ground the pistachios in a food processor
4. In a bowl mix the ground pistachios, flour, and baking powder. Set aside

5. In the bowl of a mixer, place the butter and sugar and mix using the paddle attachment for 3-4 minutes on medium-high speed

6. Scrape the sides of the bowl with a spatula
7. Add the vanilla and keep mixing
8. Add the eggs one a time beating well after each addition
9. Reduce the speed and slowly add the flour mixture in 3-4 batches
10. Finally, add the sour cream and mix
11. Pour the batter evenly in the bundt cake pan
12. Bake for 60-70 minutes or until a skewer inserted in the middle of the cake comes out clean
13. Remove from oven and let it cool in the pan for 15-20 minutes on a rack
14. Carefully invert the cake over the rack and let it cool completely

For Glaze

1. In a bowl place the powdered sugar
2. Add 1 teaspoon and milk and mix. If mixture is too stiff, add a bit more milk
3. Add vanilla and mix
4. Pour glaze over the cooled cake and garnish with the chopped pistachios
5. Enjoy!

Nutrition Facts

Pistachio Bundt Cake Recipe

Amount Per Serving

Calories 611 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 15g94%

Cholesterol 139mg46%

Sodium 47mg2%

Potassium 295mg8%

Carbohydrates 74g25%

Fiber 2g8%

Sugar 48g53%

Protein 10g20%

Vitamin A 860IU17%

Vitamin C 1mg1%

Calcium 76mg8%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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