Ingredients for Pistachio Tea Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ teaspoon green food coloring
- 1 cup shelled pistachios, chopped
- ¼ cup sugar
- ½ teaspoon ground cinnamon
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How to Make Pistachio Tea Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the finely chopped pistachios.
- Pour batter into the prepared pan and sprinkle with the roughly chopped pistachios.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
154g
Fat
42g
Carbs
22g
