ALICE'S PISTACHIO STREUSEL CAKE (NO-FROST!)
This delicious cake has been made for years by my best-friend, Alice. This no-frost cake is easy, moist and always wins raves. It is great for a breakfast, lunch or dinner treat. 8/8/09 Note: I goofed on cinnamon measurement! It should be 1 1/2 tablespoon, so I am changing the original recipe. Sorry about that!
Provided by Mareesme
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
- In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
- After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
- Serve and enjoy!
Nutrition Facts : Calories 4688.4, Fat 255.7, SaturatedFat 61, Cholesterol 957.4, Sodium 3757.8, Carbohydrate 555.4, Fiber 13.1, Sugar 357.3, Protein 59.7
FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS
Steps:
- Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
- Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
- Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
- Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
- Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
- Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.
MOM'S PISTACHIO COFFEE CAKE
Mom always comes to mind each time I make this family favorite! Enjoy!
Provided by Marjorie Thibeault
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Grease well a 9x13 pan. Use 1/2 of the mix, sprinkle with 1/2 of the topping then repeat. Bake at 350* for 35-40 minutes
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