Description

This Pistachio Bundt Cake boasts a delightful blend of flavors with its rich pistachio essence and creamy white chocolate bits. It’s easy to prepare and perfect for gatherings or a simple treat at home. Enjoy a slice of moist cake that’s sure to impress!

Ingredients

Scale

2¾ cups all-purpose flour
¾ cup pistachio flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup neutral oil
1¾ cups granulated sugar
4 large eggs, room temperature
¾ cup sour cream, room temperature
¾ cup milk, room temperature
⅓ cup pistachio cream
2 tsp vanilla extract
½ tsp almond extract
¾ cup chopped white chocolate
¼ cup heavy cream
3 tbsp pistachio cream
100 g water
100 g sugar
½ tsp almond extract

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Instructions

Preheat the oven to 350°F (175°C). For a convection oven, set it to 325°F (163°C).
Grease a 12-cup Bundt pan with butter and dust it with flour, ensuring to cover any crevices.
In a large bowl, whisk together the all-purpose flour, pistachio flour, baking powder, baking soda, salt, and granulated sugar. Set aside the dry mixture.
In another bowl, combine the eggs, sour cream, milk, neutral oil, pistachio cream, almond extract, and vanilla extract. Whisk until well-blended.
Gently pour the wet ingredients over the dry mixture and fold until the batter is smooth and combined.
Pour the batter into the prepared Bundt pan. Bake in the preheated oven for approximately 55-75 minutes, or until the cake is golden and a toothpick comes out clean when inserted in the center. If uncertain, allow it to bake for an additional five minutes.

Notes

Make sure all ingredients are at room temperature for the best results.
You can use store-bought pistachio cream or make your own for a fresher taste.
This cake can be drizzled with icing or served plain for a delightful dessert.

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 21g
Sodium: 180mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg