Ingredients for Pistachio Coffee Cake
- Butter Recipe Cake Mix
- Instant Pistachio Pudding Mix
- Eggs
- Sour Cream
- Vegetable Oil
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
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How to Make Pistachio Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the yellow cake mix, eggs, oil, water, and pistachio extract. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
- In a separate medium bowl, mix together the brown sugar, ground cinnamon, and chopped pecans.
- Pour 1/3 of the cake batter into the prepared bundt pan. Sprinkle with 1/3 of the pecan mixture.
- Repeat layers: add another 1/3 of the batter, then another 1/3 of the pecan mixture. Finish with the remaining batter and top with the remaining pecan mixture.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
103g
Fat
26g
Carbs
14g
