Pistachio Honey Cake
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PISTACHIO HONEY CAKE PAIRED WITH SOFIA BRUT ROSÉ MINIS
Ingredients
- ½ cup finely chopped pistachios
- 1 (15.25-oz) box yellow cake mix
- 1 (8-oz) carton sour cream
- ⅓ cup vegetable oil
- 4 large eggs
- 2 tsp ground cinnamon
- Whipped Cream Cheese Frosting (see recipe below)
- Garnish: finely chopped pistachios, honey
Instructions
- Preheat oven to 350°F; spray a 9-inch round baking pan with baking spray with flour. Sprinkle bottom of pan with pistachios.
- Stir together cake mix, sour cream, oil, ¼ cup water, eggs, and cinnamon in a large bowl until mixture is smooth. Pour over pistachios in pan.
- Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 15 minutes.
- Remove from pan and cool completely on a wire rack.
- Spread Whipped Cream Cheese Frosting over top of cake; sprinkle with pistachios, and drizzle with honey just before serving.
WHIPPED CREAM CHEESE FROSTING
Ingredients
- 1 (8-oz) pkg cream cheese, softened
- 1 Tbsp orange zest
- 1½ cups powdered sugar
- 1 (8-oz) container frozen whipped topping, thawed
Instructions
- Beat cream cheese and orange rind at medium speed with a mixer until creamy; gradually beat in powdered sugar until smooth.
- Add thawed whipped topping, beating until fluffy.
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