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!
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.
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.
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.