Bundt Cakes are easy to make and just as tasty as layered cakes, but with a lot less fuss. What makes theses cakes so unique is the puffed or swirled pan they are baked in, giving them a mushroom looking vibe. The entire cake is baked in one-single step and usually glazed or dusted with powdered sugar.
Pistachios make a great addition to Bundt Cakes because of the earthy flavor and tender crunch they add to the texture. Roasting pistachios is purposeful to intensifying the nutty goodness, and adding another smoky note to the crumb. These mildly greenish nuts offer a taste similar to almonds, but with a flavor all their own.
Bundt Cakes make the perfect travel cake for potlucks or parties because you don’t need to worry about layers sliding during a car ride, or frosting turning into a puddle. I love this cake for so many reasons, one of them being that it brings a taste of spring with a gentle combination of pistachios and lemon – it makes a really nice treat this time of the year.
1 cup pistachios, roasted
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 stick butter, room temperature
1 1/2 cups granulated sugar
1/2 teaspoon almond extract
1 1/2 cup buttermilk
1 cup powdered sugar
juice of 1/2 lemon
(Makes 1 Bundt Cake)
1. Preheat oven to 350 degrees. Butter and flour bundt pan. In food processor, pulse pistachios until coarse meal, about 15 pulses. Add flour, baking powder, baking soda and salt. Pulse again until combined, about 5 pulses.
2. In a stand mixer or large bowl, cream together butter and sugar until smooth, about 3 minutes. Add almond extract and mix on high for 1 minute, then add eggs and mix again for 3 minutes.
3. Add 1/3 of dry ingredients to wet mixture with 1/3 of buttermilk. Mix on low for 1 minute. Continue adding 1/3 of dry and buttermilk, until incorporated. Pour into prepared pan and bake in oven for 40-50 minutes, or until a toothpick comes clean.
4. Remove cake from oven and let cool in pan for 20 minutes. Using a table knife, loosen around center and edges. Invert onto a cake stand or plate. Let cool to room temperature, about 45 minutes. In a small bowl, whisk the powdered sugar and lemon juice, until smooth.
5. Using a spoon, drizzle glaze over cake and let it drip down sides. The glaze will absorb into crumb to create a beautiful shine, not to mention a lovely lemon flavor. Slice and serve, Enjoy!