Description
A delightful dessert that combines the rich flavor of pistachios with a creamy pudding texture, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup finely chopped pistachios
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1 tablespoon pistachio paste or 1/2 teaspoon almond extract
- A few drops of green food coloring (optional)
- 1/2 cup crushed or whole pistachios for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
- Add the butter, eggs, milk, sour cream, vanilla extract, and almond extract. Mix until smooth and creamy.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with crushed pistachios for garnish.
- Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for best results. Adjust almond extract to personal taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pistachio, cake, dessert, pudding, easy dessert