This yummy coffeecake can be served fora breakfast or dessert that everyone will love.
Recipe: Chocolate PistachioCoffeecake
3 to 3 1/2 cups all-purpose flour
1 (1/4-ounce) package quick active rising yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup each water, sugar and butter or margarine
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural California pistachios, finely chopped
Chocolate Pistachio Filling (recipe follows)
Glaze (recipe follows)
Makes 8 to 10 servings.
Chocolate Pistachio Filling: Combine 3/4cup chopped natural California pistachios, 1/2 cup each vanillacookie crumbs and melted butter or margarine, 2 tablespoonseach sugar and cocoa and 1/2 teaspoon ground cinnamon;mix well. Makes 1 1/2 cups filling.
Glaze: Heat to boil 1/2 cup lightcorn syrup, 1/3 cup water and 1 1/2 teaspoons ground cinnamon.Reduce heat and simmer until reduced to 1/2 cup.
Recipe provided courtesy of the CaliforniaPistachio Commission.
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