Pistachio Pudding Bundt Cake with Pistachio Glaze
Instant pistachio pudding mix gives this bundt cake its pale green color, gentle nutty flavor and an extra-moist crumb, while sour cream keeps it tender. Chopped pistachios go into the batter and on top of a simple sweet glaze. Slice it for brunch, holidays or with an afternoon coffee.
Preparation Steps
Heat the oven to 350°F (175°C). Grease a bundt pan well with butter, getting into every groove, and dust it with flour.
Whisk the flour, sugar, pudding mix, baking powder and salt together in a large bowl.
Add the butter, eggs, milk, sour cream, vanilla and almond extract. Beat with a mixer on medium speed for about 2 minutes, until smooth and creamy.
Fold in the chopped pistachios with a spatula, then spoon the batter into the pan and level the top.
Bake for 45 to 50 minutes, until a toothpick inserted into the thickest part comes out clean.
Cool in the pan for 10 minutes, then turn the cake out onto a wire rack and let it cool completely.
Whisk the powdered sugar, milk, pistachio paste and food coloring until smooth and pourable. Drizzle over the cake and scatter with the crushed pistachios.
Tips & Variations
- Do not leave the cake in the pan for much longer than 10 minutes, or it may stick as it cools.
- For a lemon-pistachio version, add the zest of 1 lemon to the batter and use lemon juice in the glaze.
- Keep covered at room temperature for 2 days or in the fridge for up to 5 days.
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