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Pine Nut and Chili Bundt Cake

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“Found online and posting for safekeeping. Haven't tried it yet. Excerpted from Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens by Susanna Short.”
READY IN:
1hr 30mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cake: Preheat oven to 350F and grease/flour bundt pan.
  2. Toast pine nuts in oven until golden; cool.
  3. Combine the toasted pine nuts, ground chilies, cinnamon, and sugar in a food processor. Pulse until the pine nuts are ground and the mixture is crumbly. Set aside.
  4. Sift flour, baking powder, baking soda, and salt in a bowl; set to the side.
  5. Whip butter in a large mixing bowl.
  6. Add the sugar and beat until smooth.
  7. Add the eggs, one at a time, and vanilla extract; whip until light and fluffy.
  8. Beat in flour mixture; add sour cream and mix until fully incorporated.
  9. Pour half of the batter into the prepared pan.
  10. Scatter half of the pine nut mixture over the batter, taking care to distribute it evenly.
  11. Stir the remaining pine nut mixture into the remaining cake batter and spread over the top.
  12. Bake for 1 hour or until cake tests done.
  13. Cool for 10 minutes in the pan; turn cake out onto cooling rack to finish cooling.
  14. To prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil.
  15. Reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
  16. Spoon or brush the cake with the glaze and serve slightly warm or at room temperature.

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