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Ingredients
- 1 cup butter (room temperature)
- 3/4 cup C&H® Baker’s Sugar™
- 3/4 cup C&H® Light Brown Sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 1/2 cups All purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 1 cup milk
- 2 cup Pistachios (chopped)
- ¼ cup Olive oil
For the cake
- 2 cup C&H® Powdered Sugar
- 1 tsp Butter (softened)
- 2 tbsp Milk
- ½ cup Pistachios (for garnish)
For the icing
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Instructions
Step 1
First, cream together the butter, C&H® Baker’s Sugar™, and C&H® Light Brown Sugar for at least 5 minutes or until light and fluffy. Next, add the vanilla and almond extract and continue to mix.
Step 2
Add in the eggs, one at a time, making sure they get fully combined. Add in the olive oil and milk and mix until combined.In a separate bowl, mix the flour with baking powder and salt.
Step 3
Add the dry ingredients in increments of 3. Mix on medium low speed until batter becomes smooth.
Step 4
Lastly, fold in the chopped pistachios using a spatula until evenly mixed.
Step 5
Transfer to a greased bundt cake pan and bake for 40-45 minutes at 350 degrees F. Use a toothpick in the middle to test, if the toothpick comes out mostly clean, it is ready to remove from the oven.
Step 6
To make the icing, whisk together C&H® Powdered Sugar, butter and milk until a thick glaze is formed. Let the cake completely cool before adding the icing on top. Sprinkle with chopped pistachios for garnish and enjoy!
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Recipe by
Breanna Ticarat
@kneadtherecipe
Hi, my name is Breanna and my food blog is called Knead the Recipe. I have been baking for almost eight years now and am mostly self-taught. I am a big believer in health, balance and that all foods can fit into one’s diet. Come along for the journey and hopefully you will try some new recipes and learn baking tips along the way to make you a more confident home chef!
