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Perfect Pistachio Bundt Cake with Cherry Glaze

pistachio bundt cake with cherry glaze - featured image
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A tender, nutty pistachio bundt cake topped with a glossy, sweet-tart cherry glaze. This impressive yet easy cake uses simple ingredients and is perfect for entertaining or a special treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (100g) shelled pistachios (unsalted, divided)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup (240ml) buttermilk, room temperature
  • Green food coloring (optional)
  • 1 cup (150g) fresh or frozen cherries, pitted and halved
  • ¼ cup (60ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10- or 12-cup bundt pan with baking spray containing flour.
  2. Place 1 cup shelled pistachios in a food processor. Pulse until about half are finely ground and the rest are small pieces. Set aside ¼ cup of this mixture for folding in later.
  3. In a medium bowl, whisk together flour, the finely ground pistachio mixture (not the reserved pieces), baking powder, baking soda, and salt.
  4. In a stand mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each. Stir in vanilla extract and almond extract (if using).
  6. With mixer on low, add about one-third of the flour mixture, mixing until just combined. Add half the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix until just combined.
  7. Gently fold in reserved ¼ cup pistachio pieces and green food coloring (if using) until evenly distributed.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 45-55 minutes, until a skewer inserted in center comes out clean or with a few moist crumbs.
  9. Cool cake in pan on a wire rack for exactly 15 minutes. Invert onto rack and cool completely, about 1 hour.
  10. While cake cools, combine cherries, water, 2 tablespoons sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes until cherries are very soft and liquid has reduced by half. Remove from heat and cool for 5 minutes.
  11. Pour cherry mixture through a fine-mesh sieve into a small bowl, pressing on solids to extract liquid. Discard solids. Whisk in sifted powdered sugar and melted butter until smooth. Add water or powdered sugar to adjust consistency as needed.
  12. Place cooled cake on a serving plate. Slowly pour cherry glaze over the top, letting it drip down the sides. Let glaze set for at least 20 minutes before slicing.

Notes

Do not skip the buttermilk; it creates a tender crumb. Room temperature ingredients are important for proper mixing. The 15-minute cooling time in the pan is critical to prevent sticking. For clean slices, use a serrated knife. Toast pistachios for 5-7 minutes at 350°F before grinding for extra flavor. The cake can be made ahead and tastes even better the next day. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: pistachio bundt cake, cherry glaze, pistachio cake, bundt cake, cherry cake, nut cake, easy dessert, spring dessert

Find it online: https://emacrave.com/perfect-pistachio-bundt-cake-with-cherry-glaze/