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Pistachio Olive Oil Bundt Cake | Baker's Table

Pistachio Olive Oil Bundt Cake

Pistachio Olive Oil Bundt Cake

35 mins prepServes 2

Moist, tender, nutty, lightly fruity, and SO. GOOD. This Pistachio Olive Oil Bundt Cake is the perfect cake to bake when you want something sweet, but simple and pretty much effortless to make. Yum!

2 servings

What you need

milk

1 ⅖ cup milk

powdered sugar

1 cup powdered sugar

pistachio

1 cup pistachio

all purpose flour

2 ½ cup all purpose flour

sugar

1 cup sugar

meat

kosher salt

¾ tsp kosher salt

extra-virgin olive oil

⅔ cup extra-virgin olive oil

baking powder

2 ½ tsp baking powder

vanilla extract

1 ½ tsp vanilla extract

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Instructions

Instructions

Cake

Heat oven to 350 °F.

Spray a 10-inch bundt pan with baking spray. Set aside.

In a large bowl, whisk together eggs, milk, oil, and vanilla.

Add flour, sugar, pistachios, baking powder, and salt.

Whisk well.

Pour into prepared pan.

Bake 45-50 minutes, or until done.

Cool in pan 15-20 minutes before turning out.

Glaze

Combine all ingredients in a small bowl.

Whisk until smooth.

Spoon over cooled cake.

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