First, I know this picture is
a little cluttered. I took this cake to my parents’ house and forgot my camera. So I used my iPhone. And if there is a way to get decent shallow depth of field on an iPhone, I have yet to discover it. And my mom was in the middle of cleaning up the holidays and returning to normal life, so the table nearest the windows happened to be cluttered. So sorry about that–don’t hold it against the cake because it was fantastic! And I was right to take it home–I had an inkling my dad especially would love this cake and I was right!
Second, you may have noticed the new hashtag up there. Basically a subset of us in Bundt-a-Month were just too devastated at the idea of not having a monthly bundt baking adventure, so we started a new group. The new group is called Bundt Bakers, and we are also choosing a monthly theme just like we did before. The biggest difference is that the only way to join in will be to become a host blogger–we will not be opening a linky tool for the whole month, but instead just sharing links to all of our awesome bundt cakes (see contact information below if you would like to join us). And if you are looking for more bundt inspiration, you can always check out our Pinterest Board. The theme this month is nuts. For even more nutty bundt cake incentive, be sure to check out all of the Bundt Bakers hosts’ nut bundt cakes at the bottom of the post!
I knew immediately I wanted to use a nut flour and not coarsely chopped nuts. I have never been a big fan of chopped nuts in desserts, especially not cakes and ice cream. But the flavor of nuts from finely ground nuts is a different matter entirely. I was also pretty certain I wanted to use pistachios, although hazelnuts were also in contention. I love baking with both of those. What put me over the edge was the fact that I had not had a citrus flavored cookie in my holiday cookie collection this year, and I think citrus goes fantastically with pistachios. I happened to have some leftover lemon and orange zest from Christmas day, so I used both, but the cake tasted more lemony than orange, as I added freshly grated lemon zest as well. I truly think this cake would be fantastic with any citrus zest–it could be more orange or even lime. However, I would only use a tart citrus juice, such as lemon or lime, for the glaze. Otherwise it will be too sweet.
- 2½ cups AP flour, divided
- 1/2 cup potato starch
- 1 t baking powder
- 1 t salt
- 1¼ cups (2½ sticks; 10 oz) unsalted butter, at room temperature
- ¾ cup (6 oz) cream cheese, at room temperature
- 2 T citrus zest (I used a combination some orange with mostly Meyer lemon)
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 2 t vanilla extract
- 1 cup shelled, roasted and salted pistachios, finely ground (measure whole first)
- juice of 2 Meyer lemons
- 1/2 cup sugar
Preheat oven to 325º F. Prepare 1 large bundt pan or 1 small bundt with an 8X4 loaf pan by spraying them with an oil-flour combination baking spray. Spray quite liberally as this cake will stick. Set aside.
Place the pistachios into a food processor with 1/2 cup of the AP flour. Process until the pistachios are finely ground. Set aside.
In a medium bowl, whisk together the remaining flour, potato starch, baking powder and salt. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese and citrus zest until smooth and creamy. Slowly stream in the granulated sugar and continue to beat on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed.
Next add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of bowl as needed. Add the vanilla extract and mix once more.
Reduce the speed to low and add the reserved pistachio "flour." Beat on medium low speed to incorporate.
Next add the flour mixture on the lowest speed; mix until just combined.
Scrape the batter into the bundt pan--if you are using a smaller (9 inch/10 cups) bundt pan, fill it to about 2 inches below the rim and then scrape the remaining batter into the prepared loaf pan.
Bake a small loaf pan for about 45 minutes, a small bundt pan for about 75 minutes, and a large bundt pan for about 90 minutes. These are all estimates depending on the size and shape of your pans--be certain to keep an eye on the oven and also be aware of the smell. When it gets really fragrant it is getting closer.
While the cake is baking, combine the sugar and Meyer lemon juice in a small non reactive pan. Bring to a boil, stirring, until the sugar dissolves. Turn off the heat and set aside.
The cake is done when it is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
Let the cakes cool on a rack for about 10-15 minutes (longer for a bigger cake). Unmold the cakes onto a cooking rack. Brush the warm glaze all over the warm cake. Layer as much as you prefer. Let cake cool and set completely before slicing.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
This month, for the inaugural edition of #BundtBakers, our theme and ingredient of choice is NUTS. We’ve got almonds and walnuts, pistachios and hazelnuts and lots of pecans! All baked into delicious Bundt cakes.
- Banana Nut Bread from Veronica at My Catholic Kitchen
- Chubby Hubby Mini Bundts from Kelly at Passion Kneaded
- Glazed Citrus Pistachio Bundt Cake from Laura at The Spiced Life
- Mocha Hazelnut Marble Bundt Cake from Felice at All That’s Left Are the Crumbs
- Orange Cinnamon Pecan Cake from Renee at Magnolia Days
- Pecan Bundt Cake with Orange Cream Cheese Icing from Stacy at Food Lust People Love
- Pistachio Coffee Cardamom Cake from Deepti at Baking Yummies
- Powdered Sugar Pound Cake with Pecans from Dorothy at Shockingly Delicious
- Rum Pecan Bundt from Tara at Noshing with the Nolands