Pistachio Coffee Cake
Pistachio Coffee Cake, with it's crunchy outside and moist inside, is the perfect compliment to a cup of coffee.
Ingredients
- 1 cup finely chopped pecans
- 1/2 cup sugar
- 2 tbsp cinnamon
- 2 1/4 cup all-purpose flour
- 3/4 cup sugar
- 3 1/2 tsp baking soda
- 1 tsp salt
- small box instant pistachio pudding mix
- 4 Nature's Yoke eggs
- 1 cup plain Greek yogurt
- 3/4 cup orange juice
- 1/4 cup canola oil
- 1 tsp vanilla
Glaze
- 2 tbsp orange juice
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 F.
- Grease Bundt pan generously with shortening. Mix together pecans, 1/2 cup sugar and cinnamon. Sprinkle 1/3 of the cinnamon-pecan mixture into the greased pan; be sure to get the mixture to coat all surfaces of the pan.
- Mix together remaining cake ingredients. (Add green food coloring for a darker color of green if desired.)
- Alternate layers of batter with remaining pecan mixture in the Bundt pan, ending with the mixture. Swirl batter with knife.
- Bake for 50 minutes or until toothpick comes out clean. Cool for 5 minutes before inverting onto a cake platter.
Glaze
- Mix together orange juice, vanilla and powdered sugar. Drizzle over cooled cake.
