Pistachio Nut Swirl Cake or Coffeecake
Elevate your dessert repertoire with this delightful Pistachio Nut Swirl Cake, a perfect fusion of sweet elegance and nutty indulgence. This moist and tender cake features layers of buttery vanilla batter and pistachio-infused swirls, artfully marbled to create a visually stunning centerpiece for any occasion. Made with ingredients like sour cream for added richness and pistachio pudding mix for a vibrant flavor, this coffeecake is beautifully accented by crunchy chopped pistachios. Whether dusted with powdered sugar or served plain, it’s an irresistible treat that pairs perfectly with a hot cup of coffee or tea. With minimal prep time and simple step-by-step directions, this crowd-pleaser is the ultimate choice for brunch gatherings, holiday tables, or an everyday indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 3 units large eggs
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3.4 ounces pistachio pudding mix (instant)
- 0.25 cups milk
- 0.5 cups chopped pistachios, unsalted
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan or round cake pan thoroughly with butter or nonstick spray. Lightly dust the surface with flour, tapping out the excess.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in three portions, alternating with the sour cream. Begin and end with the dry ingredients. Mix each addition just until incorporated; do not overmix.
In a small bowl, combine the pistachio pudding mix with 1/4 cup of milk to make a thick mixture.
Divide the cake batter into two portions. Fold the prepared pistachio mixture and chopped pistachios into one portion. Leave the other portion plain.
Spoon alternating dollops of the pistachio batter and the plain batter into the prepared pan to create a marbled effect. Swirl a knife or skewer through the batter to add more marbling.
Smooth the top with a spatula and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
For garnish, dust the cooled cake with powdered sugar, if desired.
Slice and serve with coffee, tea, or your favorite beverage. Enjoy!
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 684.5 g | 249% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 409.9 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 626 mg | 48% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
