Directions
- Preheat your oven to 175°C (350°F). Generously grease and flour a bundt pan, making sure to coat all the grooves to prevent sticking.
- In a large mixing bowl, whisk together the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. The dry mixture should look evenly blended with a soft green tint.
- Add the softened butter to the dry ingredients. Using a whisk or sturdy spoon, mix until the butter is mostly incorporated and the mixture looks crumbly.
- Add the eggs one at a time, mixing well after each addition. The batter will start to look smoother and thicker.
- Pour in the milk, sour cream, vanilla extract, and almond extract if using. Stir until the batter is smooth, creamy, and lump-free. It should be thick but easy to spread.
- Gently fold in the chopped pistachios, making sure they are evenly distributed throughout the batter without overmixing.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 45–50 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert it onto a wire rack and allow it to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, milk or cream, pistachio paste (or almond extract), and food coloring if desired. The glaze should be smooth and pourable.
- Drizzle the glaze over the cooled cake, letting it run naturally down the sides. Sprinkle with crushed or whole pistachios for a beautiful finishing touch.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Difficulty Level: Medium
Variations & Substitutions
• Lighter Option: Replace sour cream with plain Greek yogurt for a slightly lighter texture.
• Extra Nutty Flavor: Add a few drops of pistachio extract along with the vanilla for a stronger pistachio taste.
• Sheet Cake Version: Bake the batter in a greased 23 × 33 cm (9 × 13 inch) pan for about 35–40 minutes.
• No Food Coloring: Skip the coloring entirely; the pudding mix gives the cake a natural pale green hue.
Serving Suggestions
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