Made-from-Scratch Pistachio Pudding Bundt Cake
1 ¾ cups all-purpose flour
3 tablespoons corn starch
4 teaspoons baking powder
1 teaspoon kosher salt
1 ¼ cups whole milk, room temperature
1/3 cup canola oil
1 ½ teaspoons pure vanilla extract
¾ cup unsalted butter (1 ½ sticks), room temperature
1 ½ cups white granulated sugar
1 package (96 grams) of Jell-O instant pistachio pudding
4 eggs, room temperature
½ cup shelled pistachios, chopped
Shortening or butter, melted, for greasing the pan
For the Icing:
2 ¼ cups powdered sugar, sifted
2 tablespoons milk
2 teaspoons pure vanilla extract
Pinch of salt
¼ cup shelled pistachios, chopped
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, corn starch, baking powder and salt until combined; set aside.
In a large measuring cup or medium bowl, combine the milk, oil and vanilla; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and cream together on medium speed until pale and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then add the dry pistachio pudding mix. Mix on medium speed for 1 minute until incorporated.
Add the eggs, one at a time, beating on medium speed for 30 seconds after each addition. Scrape down the bowl as needed.
Add the chopped pistachios and mix on low speed until combined.
Add the dry and wet ingredients alternately. Add one third of the flour mixture, followed by half of the milk mixture, then repeat, ending with the flour mixture. Mix on medium-low speed after each addition just until incorporated (about 15 seconds for the flour and 30 seconds for the milk).
Melt 1 tablespoon of butter or shortening and use a pastry brush to grease the Bundt pan, making sure to coat all the nooks and crannies. Sprinkle a quarter cup of flour into the pan, and then gently turn the pan until the interior is evenly coated; discard the excess flour. For best result, prepare the pan just before adding the batter.
Pour the cake batter into the prepared pan, distributing it as evenly as possible. Use a knife or offset spatula to spread and smooth the top.
Bake in the center of the oven until the cake is golden brown and a skewer inserted in the middle comes out clean, about 60 to 70 minutes.
Remove cake from oven and place on a wire rack to cool in the pan for 15 minutes, before flipping to turn out the cake.
After 15 minutes, take an offset spatula or thin knife and run it around the edge of the cake to ensure that there are not any parts sticking to the pan. Place a wire rack over the top of the cake pan and flip the pan over with the rack now on the bottom. Remove the pan and let cake cool completely before icing. In lieu of icing, you could also add a generous sprinkling of powdered sugar just before serving.
To store: Store the cake in an airtight container at room temperature or in the refrigerator for 4 to 5 days.
To freeze: The cake may be frozen either whole or in slices. Cover the cake or slices with plastic wrap and then place in an airtight container or plastic freezer bag. Freeze for 2 to 3 months; thaw at room temperature before serving.
To make the icing: In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. The icing should be thick but still spreadable. If you pull the whisk up, the icing should slowly fall in thick ribbons back into the bowl. If the icing appears too thick, add more milk, one teaspoon at a time until desired consistency is achieved.
Place a wire rack over a baking sheet and place the cake on top. Spoon the icing around the top, circling around and around, letting the icing drip down the sides. Sprinkle the top with the chopped pistachios and let sit at room temperature until set.