Pistachio Bundt Cake
This Pistachio Bundt Cake is a delightful twist on a classic, packed with rich nutty flavor and a creamy glaze. It’s easy to make but feels fancy enough for any occasion. Perfect for sharing or treating yourself to something a little special.
Ingredients
Instructions
- Step 1
Grease a 9 inch Bundt pan and set aside.
- Step 2
Preheat the oven to 350℉.
- Step 3
Beat the sugar with the eggs, adding one egg at a time.
- Step 4
Add the butter. Mix with an electric mixer and whip for about 3 minutes until light and creamy.
- Step 5
In a separate bowl, mix the baking powder with flour.
- Step 6
Soak the pistachios and hazelnuts in water and leave them for a minute. Transfer them into the flour mixture and stir them in. This will prevent them from sinking to the bottom of the cake. Leave out about 2 tablespoons of pistachios for garnish.
- Step 7
Fold the flour mixture into the butter mixture slowly until fully incorporated.
- Step 8
Pour the batter into the Bundt pan and bake for about 40 minutes.
- Step 9
Let the cake cool completely before adding the glaze.
- Step 10
Remove cake from the pan.
- Step 11
For the glaze, mix Pistachio instant pudding mix with 1½ cups of milk.
- Step 12
Once it is set, spread it on the top of the Bundt cake and garnish with the remaining pistachios.
Tips & Tricks
Per serving
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