PISTACHIO COFFEE CAKE
This easy-to-make Pistachio Coffee Cake is not only delicious but is also pleasing to the eye with its bright green inside.
Provided by Barbara
Categories Breakfast
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Carbohydrate 26 g, Protein 3 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 71 mg, Fiber 2 g, Sugar 24 g, Calories 257 kcal, ServingSize 1 serving
PISTACHIO NUT BUNDT CAKE
A green Bundt cake. This is perfect for Christmas or St. Patrick's day.
Provided by Marlene Edwards
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
- Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 23.3 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 5.3 g, Sodium 547.7 mg, Sugar 41.8 g
PISTACHIO COFFEE CAKE
This yummy coffee cake starts with a yellow cake mix and is topped with a mixture of sugar, cinnamon and pecans.
Provided by Marie
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 417, Fat 26.1, SaturatedFat 5.3, Cholesterol 73.2, Sodium 319.7, Carbohydrate 42.6, Fiber 2, Sugar 25.9, Protein 5.3
COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
PISTACHIO NUT CAKE
My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!
Provided by Linsey
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
- Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Spread white frosting between cake layers. Stack layers; frost top and sides of cake.
Nutrition Facts : Calories 576 calories, Carbohydrate 87.8 g, Cholesterol 63.6 mg, Fat 22.2 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 8.3 g, Sodium 630 mg, Sugar 60.2 g
STREUSEL NUT COFFEE CAKE
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. -;Carol Roth,Uhrichsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 261mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
PISTACHIO CAKE WITH WALNUTS
It didn't take long for this cake from the 1970s to become the favorite birthday cake of my husband, Joe. -Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. , In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.
Nutrition Facts : Calories 476 calories, Fat 27g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 534mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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