Description
A rich, moist, and nutty bundt cake made with real ground pistachios and a sweet almond glaze.
Ingredients
3 cups all-purpose flour
1 1/2 cups unsalted pistachios, finely ground
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup full-fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1 cup powdered sugar (for glaze)
2 tbsp milk (for glaze)
Instructions
Step 1: Preheat oven to 325°F and grease a 10-12 cup bundt pan thoroughly.
Step 2: Grind pistachios in a food processor until fine.
Step 3: Whisk dry ingredients including the ground pistachios in a large bowl.
Step 4: Cream butter and sugar until light and fluffy, about 5 minutes.
Step 5: Incorporate eggs one at a time, followed by extracts.
Step 6: Alternate adding dry ingredients and sour cream to the butter mixture.
Step 7: Bake for 55-65 minutes until a tester comes out clean.
Step 8: Cool in pan for 10 minutes then invert onto a rack.
Step 9: Whisk glaze ingredients and drizzle over the cooled cake.
Notes
Use high-quality pistachios for the best color and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 31g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
