Best Pistachio Nut Swirl Cake Or Coffeecake 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.

PISTACHIO NUT BUNDT CAKE

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.

SWIRL SPICE CAKE

Steps:

• Streusel
• Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
• Cake and Assembly
• Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
• Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
• Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
• Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
• Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
• Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

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.

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE

Steps:

• FILLING:.
• Combine the sugar, cinnamon, and nuts together and set aside.
• CAKE:.
• Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
• Beat at medium speed for 2 minutes; scrape and beat another minute.
• Grease and flour a 10" tube pan.
• Pour 1/3 of the batter in the pan.
• Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
• Top with batter.
• Bake at 350 for about 50 minutes or till done.

PISTACHIO BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. 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. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

PISTACHIO NUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

PISTACHIO NUT SWIRL CAKE

Steps:

• 1. PREHEAT OVEN TO 350*. PLACE FIRST 6 INGREDIENTS INTO MIXING BOWL, AND BEAT ON MED. SPEED WITH ELECTIRC MIXER FOR 2 MINUTES. SET ASIDE
• 2. COMBINE SUGAR, CINNAMON, AND NUTS TOGETHER, MIXING WELL.
• 3. POUR 1/3 OF THE BATTER INTO A GREASED AND FLOURED 10" TUBE PAN; SPRINKLE WITH HALF OF THE SUGAR MIXTURE. REPEAT LAYERS, AND TOP WITH REMAINING BATTER.
• 4. BAKE FOR APPROX. 50 MINUTES, OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL 15 MINUTES BEFORE REMOVING FROM PAN...

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.