Whimsical Pistachio Pudding Cake

A delightful twist on the classic pistachio pudding cake, featuring an almond-infused cake base with a velvety pistachio topping to delight your taste buds.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

1 tsp almond extract

1 package (3.4 oz) instant pistachio pudding mix

1 1/2 cups cold milk

1/2 cup chopped pistachios

1/4 cup powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F and grease a 9x9 inch baking dish.

2. In a large bowl, cream together the sugar and butter until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Blend in the almond extract and sour cream.

5. In a separate bowl, whisk together all-purpose flour and almond flour.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Pour the batter into the prepared baking dish and smooth the top.

8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

9. While the cake is baking, whisk the pistachio pudding mix with cold milk until thickened; set aside.

10. Once the cake has cooled, spread the pistachio pudding evenly over the top.

11. Garnish with chopped pistachios and a dusting of powdered sugar before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Allow to come to room temperature for 15 minutes, or heat individual slices in the microwave for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.