Pine Nut and Chili Bundt Cake Recipe

Name: Pine Nut and Chili Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pine nuts; 1 ½ tablespoons ground red chilies; ½ teaspoon ground cinnamon; 1 tablespoon sugar; 2 ½ cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup softened butter; 1 cup granulated sugar; 3 eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1 lemon, juice of; 1 tablespoon honey; 2 tablespoons sugar; 1 teaspoon ground red chile; pine nuts, as desired

Servings: persons

¾ cup pine nuts
1 ½ tablespoons ground red chilies
½ teaspoon ground cinnamon
1 tablespoon sugar
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 lemon, juice of
1 tablespoon honey
2 tablespoons sugar
1 teaspoon ground red chile
pine nuts, as desired

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.
4
Pulse until the pine nuts are ground and the mixture is crumbly.
5
Set aside.
6
Sift flour, baking powder, baking soda, and salt in a bowl; set to the side.
7
Whip butter in a large mixing bowl.
8
Add the sugar and beat until smooth.
9
Add the eggs, one at a time, and vanilla extract; whip until light and fluffy.
10
Beat in flour mixture; add sour cream and mix until fully incorporated.
11
Pour half of the batter into the prepared pan.
12
Scatter half of the pine nut mixture over the batter, taking care to distribute it evenly.
13
Stir the remaining pine nut mixture into the remaining cake batter and spread over the top.
14
Bake for 1 hour or until cake tests done.
15
Cool for 10 minutes in the pan; turn cake out onto cooling rack to finish cooling.
16
To prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil.
17
Reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
18
Spoon or brush the cake with the glaze and serve slightly warm or at room temperature.

1469

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¾ cup pine nuts, 1 ½ tablespoons ground red chilies, ½ teaspoon ground cinnamon, 1 tablespoon sugar, and more.

Yes, Pine Nut and Chili Bundt Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pine Nut and Chili Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions