Pistachio Coffee Cake
Pistachio Coffee Cake, with it's crunchy outside and moist inside, is the perfect compliment to a cup of coffee.
Cook Time 50 minutes mins
Total Time 50 minutes mins
- 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
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.
Keyword coffee cake, pistachio, st. patrick's day