A sweet brown sugar rich dough laden with cinnamon and pistachios, topped with a pretty pink pomegranate glaze, this is my choice for Julys Fruit and Nut theme for #BundtBakers. A big thanks to Shilpi of Simply Veggies for choosing and hosting this month’s theme. You can find the rest of this month’s bundts at the end of this post.
I chose to go down a different route for this month’s theme, instead of baking a cake I went down the sweetened yeast risen road and baked a kugelhopf in my Nordic Ware Kugelhopf tin. I adore this tin and love the way it shaped my bread. It’s not as traditional kugelhopf as mine is brown sugar and cinnamon rich with a little crunch from roughly chopped pistachios, not almond as is in a traditional one. Also missing from a traditional version is dried fruits and cherry liquor. The only thing remotely authentic is the shape of the tin I baked it in.
The theme is fruit and nuts. My nut of choice are pistachios and my fruit, pomegranate. A slight Persian feel this bake has. Cinnamon is used a lot in Persian cooking so it felt right combining these 3 ingredients. Sweet bread like this is one of my favourite treats to eat, and covered in a powdered sugar glaze, even more irresistible.
I’ve never used pomegranate in baking before, let alone bought one so I was rather excited to buy and use it. I got all the ruby-red seeds out leaving some for adornment and crushing the rest to get some juice which I added to some powdered sugar and drizzled all over the top.
The sweet glaze contrasts perfectly to the not so sweet dough, cinnamon-y with slight caramel-y notes from the brown sugar, this bread is one you’re not going to be able to stop tearing at. Crunchy crown like jewels scattered on top give you sweet bursts of sweetness and nuttiness.
Overall it’s very well-balanced in terms of sweetness, texture and flavour. Despite the addition of yeast, it didn’t take long to assemble at all, it only needed one rise and baked for a mere 30 minutes. The weather here at the minute has been slightly cooler, so this is perfect for cool days with not much to do, it’ll accompany a mug of coffee and tea very nicely.
Now let’s check out what the other #BundtBakers baked for July’s theme of Fruit and Nuts.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
- Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
- Aloha Bundt Cake from Olivia at Liv for Cake
- Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
- Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
- Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
- Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
- Banana Split Bundt Cake from Andrea at Adventures in All Things Food
- Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
- Cherry and Almond Bundt Cake from Lara at Tartacadabra
- Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
- Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
- Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
- Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
- Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
- Generra Bundt Cake from Kelly at Passion Kneaded
- Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
- Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
- Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
- Peach and Pecan Bundt from Catherine at Living The Gourmet
- Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
- Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
- Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
- Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
- Summer Fig Bundt from Margaret at Tea and Scones
- Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
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- 45 grams (3 tablespoons) Unsalted butter
- 240 grams (2 cups) Plain flour
- 11/2 teaspoon Dried Active Yeast
- Pinch of Maldon Sea Salt
- 3 tablespoons Light brown muscovado sugar
- 2 teaspoons Cinnamon
- 125 ml (1/2 cup) Milk
- 1 Large egg
- 1 tablespoon Warm water
- Few handfuls Pistachios, roughly chopped
- 60 grams (1/2 cup) Icing sugar, sifted
- 1 tablespoon Pomegranate juice
- Place the butter in a small saucepan and let it simmer until brown, remove from heat. Meanwhile, generously grease a kugelhopf tin and set aside.
- In the bowl of a stand mixer add the flour, yeast, salt, sugar, cinnamon, milk, egg, warm water and melted butter and mix using the dough hook for 5 minutes or until soft and elastic. Add a handful of pistachios towards the end so they incorporated with the dough.
- Place the dough in your prepared tin and leave in a warm place to double in size for an hour. Pre-heat the oven to 200C (400F).
- Bake for 30-40 minutes or until golden brown and hollow once tapped.
- Leave in the tin on a wire rack for 20 minutes then remove from tin to cool completely.
- Once completely cool, you make the glaze by added to a medium size bowl along with the pomegranate juice. Mix to combine and drizzle over the top. Scatter some pomegranate seeds and pistachios over the top.
* Recipe adapted from Twigg Studios
* Store in an airtight container, away from direct sunlight.
* Best eaten on the day it’s made.