Ingredients

3/4 cup unsalted butter softened
1 1/2 cups of white granulated sugar
one 99 grams package of jello instant pistachio pudding
4 eggs
3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
1 1/4 cup whole milk
1/3 cup canola oil
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt

Instructions

Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.

Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
Mix in the chopped pistachios.
Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean.
I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.
Invert the cake onto a baking rack to cool.
Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.

coffee cakes