Pistachio Almond Loaf Cake Recipe

Sweet and Savory cake with crunchy icing.

Ingredients:

• ¼ cup white sugar
• 1 tbsp cinnamon
• 1 box yellow cake mix
• 2 (3.5 ounce) boxes of instant pistachio pudding mix (dry)
• 4 eggs
• ¼ cup vegetable oil
• 1/8 cup water
• 1 cup sour cream

Icing/Topping:

• 1 ½ cup powdered sugar
• 3 tbsp milk
• 1 tsp almond extract
• 1 tsp vanilla extract
• ½ cup chopped S&J Roasted Salted Pistachios (shelled)
• ¼ cup S&J Roasted Diced Almonds

Instructions:

1. Preheat oven to 350 degrees F.
2. Grease a bread pan with spray oil or butter.
3. In a small bowl, combine white sugar and cinnamon, mix well.
4. Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan.
5. In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water and sour cream.
6. Batter will be thick, pour the batter into the loaf pan, and spread smoothly on top.
7. Bake for 45-55 minutes or until a toothpick inserted into the middle of the bread comes out clean.
8. Led bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
9. Once cake is fully cooled, make the icing.
10. In a small bowl with a hand whisk, combine vanilla extract, almond extract, and milk. Mix well.
11. Add powdered sugar ½ cup at a time, mixing well after each addition.
12. After icing is mixed, pour over bread.
13. Top immediately with chopped pistachios and almonds.
14. Enjoy!

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