Why You’ll Love Recipe

This Pistachio Bundt Cake is a treat for both the eyes and the taste buds. It has a light yet rich flavor thanks to the pistachios, and the Bundt shape makes it an impressive centerpiece. The cake is moist, flavorful, and easy to prepare, offering a perfect balance of sweetness and nutty goodness. Whether you’re a pistachio fan or just looking to try something new, this cake is sure to become a favorite in your dessert rotation.

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup shelled pistachios, finely ground
½ cup milk
1 tablespoon lemon zest (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the vanilla extract and mix until well combined.
Gradually fold in the finely ground pistachios, followed by the dry ingredients, alternating with the milk. Start and end with the dry ingredients.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, drizzle with a simple glaze or dust with powdered sugar before serving.

Servings and Timing

Servings: 10-12
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Total time: 1 hour

Variations

Chocolate Pistachio Bundt Cake: Add ½ cup of cocoa powder to the dry ingredients to give the cake a chocolatey twist. You can also melt some chocolate and drizzle it over the cooled cake for an extra layer of flavor.
Pistachio and Orange Bundt Cake: Replace the lemon zest with orange zest for a citrusy flavor that pairs wonderfully with the pistachios.
Vegan Pistachio Bundt Cake: Swap the eggs for flax eggs and the butter for a dairy-free alternative like coconut oil or vegan butter to make this cake vegan-friendly.

Storage/Reheating

Storage: Store the cake at room temperature in an airtight container for up to 3 days. If you need to keep it longer, refrigerate it for up to 1 week.
Reheating: To reheat, place a slice of cake in the microwave for 10-15 seconds, or wrap the whole cake in foil and heat it in the oven at 300°F for 10-15 minutes.

FAQs

1. Can I use roasted pistachios for this recipe?

Yes, you can use roasted pistachios, but raw pistachios will give a fresher, more subtle flavor. If using roasted, make sure they are unsalted.

2. Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil before freezing. To serve, let it thaw at room temperature for several hours or overnight.

3. Can I make this cake without a Bundt pan?

Absolutely! You can make this recipe in a regular round cake pan or a loaf pan. Just adjust the baking time accordingly, as smaller pans may require less baking time.

4. Can I use pistachio paste instead of ground pistachios?

Yes, you can substitute ground pistachios with pistachio paste, but reduce the amount of liquid in the recipe slightly to balance the texture.

5. How can I make the cake more moist?

To make the cake even more moist, you can add a tablespoon of sour cream or Greek yogurt to the batter. This will enhance the moisture and create a rich texture.

6. Can I add frosting to the cake?

Yes, you can frost the cake if you prefer. A cream cheese frosting or a simple buttercream would complement the pistachio flavor beautifully.

7. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

8. Can I add other nuts to the cake?

Yes, you can add other nuts like almonds or walnuts to the batter for a more diverse nutty flavor. However, be sure to chop them finely to maintain the smooth texture of the cake.

9. Can I use a different type of flour?

You can try using almond flour or whole wheat flour as alternatives, but it may slightly alter the texture. If using almond flour, reduce the amount of flour used in the recipe.

10. How long does it take for the cake to cool before glazing?

Let the cake cool for at least 30 minutes on a wire rack before glazing it. If you glaze it while it’s still too warm, the glaze might melt and run off.

Conclusion

Pistachio Bundt Cake is an irresistible dessert that combines rich flavors with a light and fluffy texture. Whether you’re celebrating a special occasion or just want to indulge in a sweet treat, this cake is sure to delight. It’s easy to make, customizable with a variety of flavors, and a perfect balance of sweetness and nuttiness.

Pistachio Bundt Cake

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This Pistachio Bundt Cake is a rich, moist dessert that features the delicious nutty flavor of pistachios. Perfect for any occasion, it has a soft texture, a hint of almond, and a delicate green hue. Top it with a simple glaze or enjoy it plain for an irresistible treat that everyone will love.

Author: Emily
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes - 1 hour 25 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray. You can also lightly dust it with flour.
In a food processor, pulse the pistachios until finely ground but still a little chunky.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until creamy and light in color, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold the ground pistachios into the batter.

Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar, if desired.

Notes

You can substitute sour cream with plain yogurt for a slightly tangier flavor.
For a more intense pistachio flavor, add a few drops of pistachio extract.
For extra flair, drizzle with a simple glaze made of powdered sugar and milk.