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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- 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
- 1/2 c chopped pistachios
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit
Grease a bundt pan thoroughly making sure every groove is greased
Ground the pistachios in a food processor
In a bowl mix the ground pistachios, flour, and baking powder. Set aside
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
Scrape the sides of the bowl with a spatula
Add the vanilla and keep mixing
Add the eggs one a time beating well after each addition
Reduce the speed and slowly add the flour mixture in 3-4 batches
Finally, add the sour cream and mix
Pour the batter evenly in the bundt cake pan
Bake for 60-70 minutes or until a skewer inserted in the middle of the cake comes out clean
Remove from oven and let it cool in the pan for 15-20 minutes on a rack
Carefully invert the cake over the rack and let it cool completely
In a bowl place the powdered sugar
Add 1 teaspoon and milk and mix. If mixture is too stiff, add a bit more milk
Add vanilla and mix
Pour glaze over the cooled cake and garnish with the chopped pistachios
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Super excited to find a pistachio recipe that isn’t bright green with food coloring and/or use pistachio pudding! Thanks!
You’re welcome!! from scratch is always better 🙂
The recipe is incorrect. Line 6 you wrote to mix flour with butter, I think you meant to mix the sugar and butter. Which I didn’t catch right away.
You are correct M! I meant the sugar. Just fixed the typo. Thanks for noticing. Have a great day!
Hi! So pleased to find this recipe. I’m new to bundt baking, but I’m assuming this would work well with a mini bundt pan as well, with a shortened bake time right?
It looks wonderful! Did you use a 9” or 10” Bundt cake pan for this recipe?
Thank you Jeanne! I used a 10″ pan
Hi! I am going to bake this today for my mother in laws birthday. Are the pistachios salted or unsalted? Thank you!
Both work in this recipe Elizabeth! I’ve used them both. The salty ones give them just a different touch