Pistachio Nut Swirl Cake
1/4 cup granulated sugar
1/2 cup finely chopped nuts
1 teaspoon cinnamon
1 (18.25 ounce) box yellow cake mix
1 small box pistachio flavor instant pudding mix
4 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon almond extract
2 drops green food color
Combine sugar, nuts and cinnamon; set aside.
Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour one-third of the batter into a greased and floured 10-inch tube pan. Sprinkle with half the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees F for 45 to 50 minutes, or until a wooden pick comes out clean. Do not under-bake. Cool in pan about 15 minutes. Remove and finish cooking on rack.
1/4 cup granulated sugar
1/2 cup finely chopped nuts
1 teaspoon cinnamon
1 (18.25 ounce) box yellow cake mix
1 small box pistachio flavor instant pudding mix
4 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon almond extract
2 drops green food color
Combine sugar, nuts and cinnamon; set aside.
Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour one-third of the batter into a greased and floured 10-inch tube pan. Sprinkle with half the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees F for 45 to 50 minutes, or until a wooden pick comes out clean. Do not under-bake. Cool in pan about 15 minutes. Remove and finish cooking on rack.
