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!

Course Dessert

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 611kcal

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

US Customary - Metric

Instructions

For Bundt cake

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

For Glaze

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
Enjoy!

Nutrition