Pistachio Nut Swirl Cake
I used to make this cake when I lived in Germany back in the 80's, and it always got raves. I lost the book the recipe was in during a move, and was really glad to find the recipe here. The cake is in the oven as I write! It makes a great coffee cake in the morning or for dessert.
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
almond extract
|
*
|
| Sugar mixture | |||
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| 4 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
almond extract
|
*
|
| Sugar mixture | |||
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Combine 1 pkg yellow cake mix, l pkg Jello Pistachio Instant Pudding, 4 eggs, l cup sour cream, l/2 cup oil, l/2 teaspoon almond extract in large bowl - blend.
Beat at med speed for 2 minutes.
Combine l/2 cup sugar, l teaspoon cinnamon and l/2 cup chopped nuts.
Pour half batter into greased and floured bunt pan, sprinkle sugar mixture and then remaining batter.
Bake 350℉ (180℃) for 45 minutes or until cake tester comes out clean and cool 15 minutes - Frost with glaze or your choice.
