Pistachio Coffee Cake Recipes

PISTACHIO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease Bundt pan generously with shortening; be sure to grease the inner and outer circles.
• Mix together pecans, sugar and cinnamon.
• Sprinkle 1/3 of the cinnamon mixture into the greased pan; be sure to get the cinnamon mixture to coat all surfaces of the pan.
• Mix together cake mix, pudding mix, eggs, sour cream, orange juice, vegetable oil and vanilla; add green food coloring for a darker color of green if desired.
• Add half of the cake batter to the pan and top with half of the remaining nut mixture.
• Top with the remaining cake batter and add the remaining nut mixture.
• Use a knife to create swirls in the cake. Be sure to go around the entire cake.
• Bake for 45 to 50 minutes or until toothpick comes out clean.
• Cool for 5 minutes before inverting onto a cake platter.
• For glaze: Mix together orange juice, vanilla and powdered sugar. Pour over cooled cake.

MOM'S PISTACHIO COFFEE CAKE

Steps:

• 1. Grease well a 9x13 pan. Use 1/2 of the mix, sprinkle with 1/2 of the topping then repeat. Bake at 350* for 35-40 minutes

PISTACHIO COFFEE CAKE

Steps:

• Mix together first five ingredients in large bowl and beat well.
• Mix together last three ingredients in a small bowl.
• In a greased and floured bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
• Repeat ending with nut mixture on top of batter.
• Bake for 1 hour at 350°, but check with toothpick at 50 minutes.
• Cool completely before removing from pan.