Pistachio Nut Swirl Cake Low Calorie Alternative Recipes
PISTACHIO NUT SWIRL CAKE OR COFFEECAKE
This is a recipe starting with a cake mix. My daughter gave this to me years ago. It could be used as a coffee cake, too.
Provided by Mimi in Maine
Categories Breads
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
Steps:
- FILLING:.
- Combine the sugar, cinnamon, and nuts together and set aside.
- CAKE:.
- Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
- Beat at medium speed for 2 minutes; scrape and beat another minute.
- Grease and flour a 10" tube pan.
- Pour 1/3 of the batter in the pan.
- Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
- Top with batter.
- Bake at 350 for about 50 minutes or till done.
Nutrition Facts : Calories 4714.6, Fat 271.7, SaturatedFat 59.4, Cholesterol 874, Sodium 3875.8, Carbohydrate 523.2, Fiber 11, Sugar 335, Protein 61.7
PISTACHIO NUT SWIRL CAKE
FROM MY GOOD FRIEND JEAN,
Provided by TAMMY WADE
Categories Cakes
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. PREHEAT OVEN TO 350*. PLACE FIRST 6 INGREDIENTS INTO MIXING BOWL, AND BEAT ON MED. SPEED WITH ELECTIRC MIXER FOR 2 MINUTES. SET ASIDE
- 2. COMBINE SUGAR, CINNAMON, AND NUTS TOGETHER, MIXING WELL.
- 3. POUR 1/3 OF THE BATTER INTO A GREASED AND FLOURED 10" TUBE PAN; SPRINKLE WITH HALF OF THE SUGAR MIXTURE. REPEAT LAYERS, AND TOP WITH REMAINING BATTER.
- 4. BAKE FOR APPROX. 50 MINUTES, OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL 15 MINUTES BEFORE REMOVING FROM PAN...
WEIGHT WATCHERS PISTACHIO CAKE
Believe it or not, this light cake stays fresh in the fridge up to two weeks assuming it lasts that long! I personally like it any time of the year but it is particularly good in the summer or whenever you need something light and refreshing but without all of the extra calories. Enjoy!
Provided by Lady Dancer
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Spray 13 x 9 pan.
- Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
- (Cool cake completely before frosting.).
- Mix together frosting ingredients and spread over cake.
- Refrigerate until ready to eat and hold in the fridge for up to two weeks!
- Enjoy!
PISTACHIO NUT SWIRL CAKE (LOW CALORIE ALTERNATIVE)
This cake recipe was given to me many years ago by a woman I worked with ~ She was always watching her calorie intake , soo if you have a second piece you won't feel so bad. Served this to a friend that dropped in and she loved it sooo much she makes it once a month and put it in her Senior Center cook-book with my name as the...
Provided by Carol Junkins
Categories Cakes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.
- 2. Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}
- 3. Pour 1/3 of batter into greased and floured 10" tube pan, sprinkle with 1/2 of sugar mixture, add another 1/3 layer repeat layers and top with reamining sugar mixture.
- 4. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched near center. Cool 15 minutes before removing from pan.
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