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The addition of oil and sour cream give the cake moisture, and the combination of cake flour and all-purpose flour give the pistachio cake tenderness while maintaining structure. (You can also use a combination of all-purpose flour and cornstarch.)
Add 3/4 cup cake flour, 1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda to the finely ground pistachios and whisk to combine.
Directions. Grease and flour a 9 inch Bundt pan. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan.
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