Description
This Pistachio Bundt Cake with creamy pistachio glaze is a delectable dessert bursting with nutty flavor. Soft, moist, and easy to make, this cake is perfect for family gatherings, holiday dinners, or special occasions. A simple blend of pistachios, hazelnuts, and a luscious pistachio glaze makes it a must-try for any pistachio lover.
Ingredients
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 cup milk
Instructions
- Prep the Pan and Ingredients: Grease a 9-inch bundt pan and preheat the oven to 350°F. Soak pistachios and hazelnuts in water for about a minute, then drain them.
- Mix the Batter: In a large bowl, beat the sugar and eggs together, adding one egg at a time. Add butter and mix for about 3 minutes until light and creamy. In a separate bowl, mix flour and baking powder. Toss the pistachios and hazelnuts in the flour to coat them (reserve 2 tbsp of pistachios for garnish). Gradually fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the Glaze: In a small bowl, whisk together the pistachio pudding mix and 1½ cups of milk until it thickens. Pour the glaze over the cooled cake and garnish with the reserved pistachios.
Notes
- To prevent nuts from sinking to the bottom, toss them in flour before adding to the batter.
- You can substitute hazelnuts with almonds, walnuts, or pecans.
- If the glaze is too runny, let it sit for a few minutes or add more pudding mix for a thicker consistency.
- Prep Time: 20minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
