Pistachio Berry Bundt Cake
Mid summer depression is starting to hit. July is flying by, although it feels like it just begun. We still haven't had a chance to hit the beach, which I'm struggling with weekly, but we did get a chance to go berry picking. Hooray! It has been something I've been wanting to do for years now. Especially since the kids have a crazy addiction to berries. So we woke up early, early, this Saturday morning, drove out to the end of Long Island and picked to our hearts content. I admit I should have posted this sooner, but this Pistachio Berry Bundt Cake is worth the wait!
So we woke up at the crack of dawn...I write this as if we don't wake up at the rack of dawn on a daily basis... Toddlers refuse to sleep once the sun comes up. And we drove out to Lewin Farms in Riverhead, Long Island. We got there just as the farm opened and basically had the whole field all to ourselves. Waking up early does have its advantages! We started with raspberries and struggled to show the the little ones how to pick these delicate berries without squeezing the living daylights out of them. After a couple of squished berries, they finally got the hang of it and we roamed up and down the rows of raspberry bushes picking more than we would ever need! Berry picking gets very addictive. Watching your boxes fill with bright berries is actually exhilarating. My husband had to stop us before we cleared the entire field and we headed over to the blueberries on the other side of the field.
These were even easier to pick! They popped right off! And I've never seen bigger berries! Pop, pop, pop, we filled my son's box rather quickly. And then..."I need some help!" It happened.... The box became too heavy for him to carry and all the berries tumbled onto the grass. I screamed bloody murder of course, and we all scrambled to pick up as many berries as we could! This should be expected when berry picking with a 5 year old, but it still hurts my heart to see all those berries tumble to the ground! We pushed on, ended our day with about 4 lbs of berries! So exciting! I couldn't wait to get home and get to baking!
Though, we stopped by the outlets on our way back to pick up winter coats at a steep summer discount! Note to all parents out there, buy your winter coats in the summer! It's totally worth it!
So long story short, we picked berries, dropped berries, picked some more... and I made this amazingly moist and delicious Pistachio Berry Bundt Cake!
I haven't made a bundt in quite some time, but I've missed the moist crumb and delectable glaze of a bundt.
Pistachio Berry Bundt Cake
*adapted from Smitten Kitchen's Triple Berry Buttermilk Bundt
- 2 cups all-purpose flour, plus 2 tbsp for dusting the berries
- 1/2 cup cake flour
- 2 teaspoons baking powder
- 1/2 cup ground pistachios
- 1 teaspoon fine sea salt or table salt
- 1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon pistachio extract
- 1 cup buttermilk
- 3 cups mixed berries (I used blueberries and raspberries)
For the Glaze:
- 2 cups confectioners sugar
- 1/2 tsp vanilla
- 3-4 tbsp water or milk
- Preheat your oven to 350°F. Generously grease and flour a 10-cup Bundt pan. Set aside.
- In a medium bowl, whisk together the flours, ground pistachio, baking powder and salt together and set aside.
- In a separate bowl toss the berries in 2 tbsp flour and set aside.
- In a stand mixer cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
- Add your eggs one at a time, scraping down the bowl between each addition. Beat in Pistachio extract.
- Alternate adding the flour and buttermilk to the batter. First add 1/3 flour mixture, beat until just combined, then add half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time. The batter will be VERY thick!
- Gently fold the berries into the batter by hand with a silicone spatula, careful not to crush all the berries in the process!
- Drop spoonfuls of the batter into your prepared bundt pan and smooth it out to create one even layer.
- Bake for 50 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. Cool Completely.
- Make the glaze. Whisk the powdered sugar with the vanilla and add 1 tbsp of water/milk at a time till the desired consistency is reached,
- Pour the glaze around the completely cooled cake, allowing it to fall down the sides.
- Decorate with any leftover berries and pistachios. Slice and enjoy!!