Irresistible Pistachio Bundt Cake in 7 Simple Steps
A moist and flavorful pistachio bundt cake, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shelled pistachios, finely chopped
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.
- Fold in chopped pistachios.
- Pour batter into the prepared pan and bake for 40-45 minutes.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For extra flavor, toast the pistachios before chopping.
- Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg