Pistachio Bundt Cake

Pistachio Bundt Cake

Recipe By: MADE. BY LIA

2 sticks unsalted butter, softened
1 1/2 cup sugar
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4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
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1 1/4 cup milk, room temperature
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2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup chopped pistachios

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder, salt & chopped pistachios (place 1 cup whole pistachios into food processor and pulse or use a knife to finely chop)

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in a drop of green food coloring and mix until all ingredients are combined and batter is smooth.

Pour batter into greased & floured bundt pan& smooth the top with a spatula Place into the oven and bake until cake springs back when lightly touched and is golden brown, approximately 30 minutes. Invert the cake onto a wire wrack, remove the pan and let cool completely before pouring over the glaze.

Honey Orange Glaze

2 cups powdered sugar
Zest and juice from 1/2 an orange
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp heavy cream

Directions:

Combine all ingredients into a bowl and whisk to combine until a smooth, shiny consistency. If the glaze seems too think, add more cream. You want it to be pourable, not too think & not too thin!

For less mess, transfer the glaze into a measuring cup with a spout. Pour the glaze, slowly, over the top of the cooled cake, letting the glaze run down the sides. Top with chopped pistachios and orange zest.

This is the perfect sweet for St. Patricks Day, any spring event or just because!

Store in an airtight container at room temperature for up to 4 days. Enjoy!

Glazed Pumpkin Bundt Cake

Glazed Pumpkin Bundt Cake

Recipe By: MADE. BY LIA

Pumpkin Cake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
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2 eggs, room temp
2 tsp vanilla extract
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1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

Preheat oven to 350 degrees, spray two 6-inch bundt cake pans with baking spray.

Place sugar, brown sugar, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves. Sift or whisk to combine.

Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl.

Add 1/2 the flour to the mixture, mix on low, scrape the bowl. Add in the sour cream & mix to combine. Lastly, add the remaining flour & mix on medium speed until the batter is smooth.

Pour the batter evenly between the two bundt pans, they should be about 3/4 of the way full.

Bake for approximately 20-30 minutes, until golden and cake springs back when lightly touched.

Glaze Topping

2 cups powdered sugar
1 Tbsp corn syrup
2-4 Tbsp heavy cream
1 tsp vanilla extract

Directions

Combine all ingredients in a bowl & whisk until mixture is silky & smooth. You want it to be slightly thick but thin enough to drip down the sides of your cake.

Place the glaze into a piping bag & pipe the glaze onto your cake, staring at the top to make large drips down the sides of the cake.

Garnish

For the stem & leaf: You can either make these out of fondant or just use a faux wooden stem & leaf, which can be found at any craft store. Happy Baking!