My sister bakes too!
Looks like I wasn't the only one busy in the kitchen this weekend. My sister sent me some pictures to show off her baking skills. This one caught my eye, a pistachio coffee cake. Doesn't it look good?
PISTACHIO NUT SWIRL CAKE
1 package (2 layer cake size) yellow cake mix
1 package Pistachio Instant Pudding
1 Cup sour cream (the real stuff, not light)
1/2 Cup oil
1/2 teaspoon almond extract
1/2 Cup sugar
1/2 Cup brown sugar
1 teaspoon cinnamon
1/2 Cup chopped pistachio
1/2 Cup chopped walnuts
Powder sugar (optional)
1/4 cup finely chopped pistachio
Preheat oven to 350 degrees F.
Combine cake mix, pudding, 4 eggs, sour cream, oil and the almond extract in large mixing bowl. Blend just enough with spoon to get it lightly mixed. Beat at medium speed with electric mixer for 2 minutes. Batter will be very thick. Combine sugars, cinnamon, and nuts in a bowl.
Pour 1/3 of batter into a greased and floured 10" bunt pan; sprinkle with of sugar mixture and top with remaining batter.
Bake in 350 oven for 40 minutes or until cake test come out clean. Cool for 15 minutes before removing from pan. When completely cooled dust with powder sugar & finely chopped pistachios.