$ $ $ $ $
• • • • •
45 mins

For the nut lover in your life
When I began selling cakes, this was one of my favorites. It was so unique that, while not a typical flavor, it brought in consistent customers because people who love pistachios love this cake! Its also very moist. Enjoy!

Posted by Kathryn P. from Clovis, New Mexico, United States • Published See Kathryn P.'s 8 projects »
  • Step 1

    Mix all of the dry ingredients. Add sour cream, the extract, the oil, and the four eggs. Mix well (on high for about two minutes). Pour into a well greased pan.

  • Step 2

    Bake at 350 until knife comes out clean. I used these for mini-bundt cakes so it cooked in 15-20 minutes. If you are using a big bundt cake pan or regular cake pans, try about 30 minutes. Keep an eye on it.

  • Step 3

    Top it with whatever sugar glaze you prefer, but add a little bit of the dry pistachio pudding to the glaze to give it a bit of color.

    Top with crushed pistachios.

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