I do love baking bundt cakes. I’ve started collecting pans - I get a new one every year. I haven’t bought my new bundt pan for this year yet. I usually buy it as part of my Christmas celebrations but it just didn’t happen. I’m sure I’ll settle on one soon. As soon as I do I’ll share it. For today I’ll just share this cherry pistachio bundt cake recipe that I threw together.
Cherry Pistachio Bundt Cake
10-12 servings
1 cup unsalted butter, at room temperature plus more for pan
2 1/2 cups all purpose flour, plus more for pan
2 tsp baking powder
1/2 tsp salt
1 cup light brown sugar
1 cup granulated sugar
4 large eggs
1 tsp pure vanilla extract
1/2 tsp cardamom
1/2 tsp nutmeg
1 cup sour cream
1 1/2 cups cherries cut into small pieces
1 cup pistachio nuts
For the Chocolate Drizzle
1/2 cup heavy cream
1 cup chocolate chips
Preheat oven to 350°
Butter your bundt pan and dust with flour. It is well worth the time to do this carefully.
Whisk together the flour, baking powder, salt, nutmeg and cardamom in a medium bowl
In a stand mixer the paddle attached cream the butter and sugars until light and fluffy, about 5 minutes
Add the eggs, one at a time beating well after each addition.
Beat in the vanilla.
Turn the mixer to low and add the flour in three additions and the sour cream in two, beginning and ending with the flour.
Remove the bowl from the stand and fold in the cherries and the pistachios.
Add the batter to the prepared pan.
Bake in the preheated oven for 60 - 70 minutes until a cake tester comes out clean.
Cool on a wire rack for 20 minutes and remove from the pan.
While the cake is cooling make the chocolate drizzle.
Put the chocolate chips in a heat proof bowl.
Heat the cream until it just boils. Pour the cream over the chocolate chips,
Let it sit for about 3 minutes then stir until the chocolate fully dissolves.
Let cool.
Drizzle over the cake.
How was it?
I enjoyed this cake. I am a big fan of the cherry/pistachio combination and it played well together in this rich cake. It was a moist, tender cake as well. The cardamom and nutmeg added a really lovely hint of flavor and the chocolate was a perfect finish.
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Other Bundt Cake Recipes:
Pear Struesel Bundt Cake with Salted Caramel and Chocolate Drizzle
Vanilla Bundt Cake
Strawberry Struesel Bundt Cake
PrintCherry Pistachio Bundt Cake Recipe
- Yield: 10-12 1x
- Category: Dessert
Ingredients
- 1 cup unsalted butter, at room temperature plus more for pan
- 2 1/2 cups all purpose flour, plus more for pan
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1 cup sour cream
- 1 1/2 cups cherries cut into small pieces
- 1 cup pistachio nuts
- For the Chocolate Drizzle
- 1/2 cup heavy cream
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°
- Butter your bundt pan and dust with flour. It is well worth the time to do this carefully.
- Whisk together the flour, baking powder, salt, nutmeg and cardamom in a medium bowl
- In a stand mixer the paddle attached cream the butter and sugars until light and fluffy, about 5 minutes
- Add the eggs, one at a time beating well after each addition.
- Beat in the vanilla.
- Turn the mixer to low and add the flour in three additions and the sour cream in two, beginning and ending with the flour.
- Remove the bowl from the stand and fold in the cherries and the pistachios.
- Add the batter to the prepared pan.
- Bake in the preheated oven for 60 - 70 minutes until a cake tester comes out clean.
- Cool on a wire rack for 20 minutes and remove from the pan.
- While the cake is cooling make the chocolate drizzle.
- Put the chocolate chips in a heat proof bowl.
- Heat the cream until it just boils. Pour the cream over the chocolate chips,
- Let it sit for about 3 minutes then stir until the chocolate fully dissolves.
- Let cool.
- Drizzle over the cake.
