Pistachio Nut Bundt Cake
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Pistachios are one of the oldest flowering nut trees and have been enjoyed for thousands of years. They are often referred to as the ‘smiling nut’ in Iran and the ‘happy nut’ in China.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pistachio Nut Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Fold in the chopped pistachios.
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Pour the batter into the prepared bundt cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 42g15%
- Sugars 26g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.