Description
A moist and flavorful pistachio bundt cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup shelled pistachios, finely ground
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, cream together butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- In another bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Store the cake in an airtight container for up to 3 days.
- For extra flavor, drizzle with a simple glaze made of powdered sugar and milk.
- Use a food processor to grind the pistachios finely.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg