Pistachio Cake
This is a great cake that uses store bought mixes to create an incredible cake everyone loves. This recipe was passed through the family so the origin is unknown.
This is a great cake that uses store bought mixes to create an incredible cake everyone loves. This recipe was passed through the family so the origin is unknown.
- Carbohydrate 6.2004560137992 g
- Cholesterol 74.3570000209013 mg
- Fat 41.1182167573285 g
- Fiber 0.514340005175273 g
- Protein 2.42581333341597 g
- Saturated Fat 10.4712920164236 g
- Serving Size 1 1 Serving (61g)
- Sodium 83.3136000576516 mg
- Sugar 5.68611600862392 g
- Trans Fat 1.72079213612692 g
- Calories 396 calories
Step-by-step
- Preheat Oven to 350(F) degrees. Butter and Flour Tube pan (or use cooking spray)
- Mix cake mix, pudding mix, eggs, sour cream, oil and extract in large bowl.
- Mix Sugar and Cinnamon in a small bowl
- Put 1/3 cake mix on bottom of tub pan, sprinkle a layer of sugar and nuts on top then repeat until you have 3 layers.
- Bake in oven for 50 mins or until done.
- When done you may want to glaze with a mix of powder sugar, almond extract and a little milk.
- Enjoy!
A dense, pale-green crumb scented with almond extract emerges from the oven bearing a distinctive nutty aroma, its surface interrupted by a caramelized cinnamon-sugar crust. Baking this specific style of dessert relies on a mid-twentieth-century phenomenon: the commercial integration of flavored instant gelatin and pudding powders into home baking, which altered the texture of conventional cakes by introducing moisture-retaining starches that yielded an exceptionally tender crumb without requiring elaborate from-scratch creaming methods. When preparing the batter, ensure the eggs are incorporated one at a time or mixed thoroughly with the sour cream and oil to build a stable emulsion that supports the heavy volume of dry mix. Stored in an airtight container at room temperature, this pastry retains its moisture profile for up to three days, though individual slices also freeze well for up to one month when wrapped tightly in plastic.
Layering Technique and Pan Selection
Dividing the batter into three distinct layers inside a tube pan ensures that the cinnamon and chopped nut mixture distributes evenly rather than sinking to the bottom during the fifty-minute bake at 350 degrees Fahrenheit. Because tube pans feature a central cone that conducts heat directly to the center of the batter, they are essential for achieving an even rise in thick, oil-based cakes. Alternating thirds of the batter with the sugar and nut blend creates distinct strata that bake into pockets of crunch throughout the tender crumb. Testing for doneness requires inserting a wooden skewer into the deepest part of the ring; it should emerge free of wet batter while moist crumbs may cling to it.
- If the cake browns too quickly on top before the center sets, tent the tube pan loosely with aluminum foil for the final fifteen minutes of baking.
- Should the glaze separate or turn too thin, adjust the consistency by adding powdered sugar one tablespoon at a time until it coats the back of a spoon.
- Ensure the pan is thoroughly greased and floured, paying close attention to the interior cone, to prevent the sugary layers from sticking upon inversion.
