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Pistachio Cake Recipe

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This recipe for Pistachio Cake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yellow cake mix
1 package pistachio instant pudding mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 tsp. almond extract
1/2 cup sugar
1 tsp. cinnamon
1/2 cup finely chopped nuts, walnuts or almonds
10x sugar for garnish (optional)
Directions:
Directions:
Blend together cake mix, pudding mix, eggs, sour cream, oil and almond extract. In separate bowl, combine sugar, cinnamon and chopped nuts. Pour 1/2 of batter into a greased and floured 10” tube pan. Sprinkle half of the cinnamon-sugar mixture over top. Repeat layers and top with remaking batter. Bake in a pre-heated oven at 350 degrees for 50 minutes, or until a toothpick comes out clean. Cool15 minutes before removing from pan. Before serving, sprinkle with 10x sugar, if using. Makes 12 servings, depending on serving size.
Personal Notes:
Personal Notes:
Lois graciously shared this recipe with me. It was published in the Syracuse Post-Standard several years ago. The recipe is from Annie Papworth Blakey and David Blakey, Ophelia’s Garden Inn Bed and Breakfast, Geddes, NY. It’s sure to become a favorite!

 

 

 

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