Pistachio Bundt Cake

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An impressive yet approachable pistachio bundt cake with a double pistachio power and foolproof cream cheese glaze. A perfect centerpiece dessert for holidays and parties.

Prep Time30

Cook Time55

Course: Dessert

Cuisine: Middle East

Diet: Halal

Servings: Servings

Calories: 666kcal

Author: Amira

Ingredients

Pistachio Cake

2¼ cups shelled pistachios, divided , about 306 g
2¼ cups plus 1 tablespoon all-purpose flour (300 g)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar , (200 g)
½ cup packed light brown sugar , (106 g)
½ cup unsalted butter softened
¼ cup neutral oil like canola or vegetable oil
3 large eggs beaten
½ cup full-fat sour cream , (120 g)
⅔ cup whole milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Pistachio Cream Cheese Glaze

3 ounces cream cheese, softened (85 g)
2¼ cups powdered sugar (270 g)
¼ cup homemade pistachio paste, reserved from above (60 g)
3 Tablespoons whole milk plus more as needed for thinning

Garnish: Chopped pistachios

Instructions

Prepare the pistachio flour

Measure ¾ cup (96 g) of the shelled pistachios. Grind them in a food processor for about 1 to 2 minutes. The resulting pistachio flour should be as fine as almond flour. Avoid overprocessing, which will cause the pistachios to release their natural oils and begin clumping. Place in a bowl and set aside.

Prepare the pistachio paste

Add the remaining 1½ cups (210 g) pistachios to the food processor. Process for approximately 5 to 6 minutes, stopping as needed to scrape down the sides and bottom of the food processor bowl with a rubber spatula.
Continue processing until the pistachios release their natural oils and form a thick paste that clumps together. The paste should be soft and pliable but does not need to be smooth or pourable.
Measure and reserve ¼ cup (60 g) of the finished pistachio paste for the cream cheese glaze. Set aside the remaining pistachio paste to use in the cake batter.

Prepare the Bundt cake

Preheat the oven to 350°F. Thoroughly grease and flour a 12 cup Bundt pan. Coat all grooves, crevices and the center tube. You can also use baking spray with flour and a silicone pastry brush to ensure every part of the pan is evenly coated.
In a medium bowl, using a whisk, mix together the all-purpose flour, prepared pistachio flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar and brown sugar until well combined.
Add the remaining pistachio paste and beat until thoroughly incorporated. The mixture will be thick and slightly grainy.
Gradually add the neutral oil, followed by the beaten eggs, mixing until incorporated. Scrape down the sides of the bowl as needed.
Add in the milk, sour cream, and both extracts. Stir with a wooden spoon until combined.
Add the dry ingredients in 2 to 3 additions, mixing with a wooden spoon until just combined. Avoid overmixing. The finished batter will be fairly thick. The finished batter will be thick and may have a slightly grainy texture due to the ground pistachios.

Bake the cake

Scoop the batter evenly into the prepared Bundt pan. Slightly tap the bundt pan on the counter to make sure any air bubbles are released.
Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. The internal temperature should be approximately 205°F (96°C).
Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes.
Gently run a knife along the outer edge and around the center tube if necessary.
Carefully invert the cake onto a wire rack or serving plate. Allow to cool completely before glazing.

Make the pistachio cream cheese glaze

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add in the powdered sugar, beating until combined.
Add the reserved ¼ cup (60 g) homemade pistachio paste and mix on low until creamy.
Gradually add whole milk, a little at a time, until the glaze reaches a thick but pourable consistency. It should flow slowly from a spoon and create ribbons that gently drip down the sides of the cake.
Pour the glaze over the completely cooled Bundt cake. Sprinkle with chopped pistachios before the glaze sets.

Notes

Pistachios: This recipe uses approximately 306 g (10.8 ounces) shelled pistachios for the cake and glaze. It’s recommended to purchase at least a 12 ounce bag of shelled pistachios, or a larger package if you want a generous chopped pistachio garnish.
Homemade pistachio flour: Process only until finely ground. Overprocessing will turn the flour into paste.
Homemade pistachio paste: No additional oil, sugar or water is necessary. The pistachios naturally release their oils during processing. The paste is ready when it begins clumping together into a soft, cohesive mixture.

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