Pistachio Mini Bundt® Cake
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter, at room temperature
2 tablespoons oil
¾ cup granulated sugar
⅓ cup milk
1 large egg
¼ cup Greek yogurt
1 ¼ teaspoons vanilla extract
¾ cup pistachios, shelled and ground
You may also like
-
Ceramic Nonstick Family Size Skillet
Regular price $59.99Regular price -
Stacks Ceramic Cookware Set with Electric Burner
Regular price From $119.99Regular price
Instructions
Plug in and preheat the Mini Bundt® Maker for 3 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar with a handheld mixer on medium until light and fluffy. Add the oil, milk, egg, Greek yogurt, vanilla extract, and pistachios, mixing until fully combined. Add the dry ingredients in two additions, stirring gently until just combined—avoid overmixing.
Prepare the Maker by lightly brushing with softened butter or coating with nonstick baking spray. Fill each cavity ¾ full (about ⅓ cup batter). Lower the lid and bake for about 6 minutes, or until a toothpick inserted into the center comes out clean.
Use the Removal Tool to lift out each cake and transfer to a wire rack to cool slightly.
If desired, top with icing. We recommend Cream Cheese or Vanilla, and a sprinkle of extra ground pistachios. Enjoy a mini cake that’s nutty, tender, and bundt-believably delicious!
Chef's Tips
Add a touch of green food coloring to your icing for extra flair!
