Brown Butter Pistachio Bundtlettes

Brown Butter Pistachio Bundtlettes

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A nutty, buttery bite‑sized delight

Imagine miniature bundt cakes that deliver the rich, toasty aroma of brown butter paired with the vibrant green crunch of pistachios—and finished off with a smooth cream‑cheese glaze. These Brown Butter Pistachio Bundtlettes deliver just that: a perfect balance of nutty richness, subtle sweetness, and elegant presentation. Whether you’re serving them at a holiday gathering, a brunch, or simply treating yourself during a cozy afternoon, these tiny cakes feel both special and approachable.

Why you’ll love them

  • The act of browning the butter creates a deep, caramel‑like aroma and flavor that elevates simple cakes into something outstanding.
  • Pistachios bring not only color but a distinctive nutty taste and texture.
  • The mini‑bundt format adds charm and finesse—each little cake feels like a treat.
  • A light cream‑cheese glaze adds tang and sweetness without overwhelming the flavor, making the cakes perfect for any time of day.
  • They’re versatile: served warm or at room temperature, easy to assemble, and delightful to look at.

Ingredients:

  • ½ cup (1 stick) salted butter
  • 1 ½ cups buttermilk
  • 1 cup granulated sugar
  • ½ cup olive oil
  • ¾ cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 ½ cups shelled pistachios (finely chopped or processed)
  • 2 ½ cups all‑purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the glaze:
    • 4 oz (½ cup) cream cheese, softened
    • 1 cup powdered sugar
    • 2‑3 tablespoons milk (or milk of choice)
    • Optional: chopped pistachios for garnish

Instructions:

  1. Preheat your oven to 350 °F (175 °C). Grease a mini‑bundt cake pan thoroughly (you’ll want each cavity well‑greased).
  2. In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty fragrance (this is your brown butter). Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together granulated sugar, olive oil, Greek yogurt, vanilla extract and the browned butter until smooth.
  4. Add the buttermilk and continue mixing until well combined.
  5. In a separate bowl, combine the all‑purpose flour, baking powder, baking soda and salt. Also stir in the finely chopped or processed pistachios so they’re evenly distributed.
  6. Gradually add the dry‑ingredient mixture into the wet mixture, stirring gently until just combined – avoid over‑mixing.
  7. Fill each cavity of the mini‑bundt pan about ¾ full with batter, tapping the pan gently to level the batter and remove air bubbles.
  8. Bake in the preheated oven until the bundtlettes are golden and a toothpick inserted into the center of one comes out clean or with just a few moist crumbs. (Approximate baking time may vary due to mini size—check around 20‑25 minutes, adjust as needed.)
  9. Once baked, allow the bundtlettes to cool in the pan for about 5–10 minutes, then carefully invert onto a wire rack to cool further. Let them cool enough so they’re stable but still slightly warm for glazing.
  10. While the cakes are cooling, prepare the cream‑cheese glaze: In a bowl, beat the softened cream cheese until smooth, then add the powdered sugar and mix. Gradually add milk, one tablespoon at a time, until you reach a pourable but thick glaze.
  11. Drizzle the glaze over each bundt cake, allowing some to drip down the sides. If desired, sprinkle chopped pistachios on top for garnish.
  12. Serve the Brown Butter Pistachio Bundtlettes at room temperature. Store leftovers in an airtight container; they’re best enjoyed within 1‑2 days.
Brown Butter Pistachio Bundtlettes

Nutrition Information (per serving approx.):

Calories: ~220 kcal
Fat: ~11 g
Carbohydrates: ~26 g
Protein: ~4 g
Note: Nutritional values are approximate estimates.

Additional Notes & Tips:

  • Brown the butter carefully: Keep your eye on it as it goes from melted to golden brown; once you smell the nutty aroma and see little brown flecks, remove it from heat. Don’t let it burn.
  • Prepare your pan well: A mini bundt pan has many nooks—make sure you grease thoroughly (and optionally flour) so the cakes release cleanly.
  • Chop or process your pistachios: You want enough fine pistachio “crumbs” to distribute flavor evenly, but leaving a few slightly larger pieces gives nice texture.
  • Cooling time matters: If you glaze while the cakes are too warm, the glaze may run off completely; if too cool, the glaze may sit too thickly on top. Find that sweet spot where the cakes are warm but stable.
  • Storage: Store in an airtight container at room temperature for up to 2 days. If you want to make ahead, you can refrigerate for a few days (bring to room temp before serving) or freeze individually wrapped (thaw before serving).
  • Variations: You could add a pinch of cardamom or orange zest to the batter for a flavor twist. Or swap the glaze for a simple maple‑butter glaze for a holiday variation.

Final thoughts

These Brown Butter Pistachio Bundtlettes strike a beautiful balance between simplicity and elegance. They’re not fussy, but they feel like a dessert you’d remember. The tiny size makes them fun, the flavors make them memorable. If you’re looking for something charming to bake that delivers on taste and presentation, this recipe is a winner.

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