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Pistachio Nut Swirl Cake
1/4 cup granulated sugar
1/2 cup finely chopped nuts
1 teaspoon cinnamon
1 (18.25 ounce) box yellow cake mix
1 small box pistachio flavor instant pudding mix
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon almond extract
2 drops green food color
Combine sugar, nuts and cinnamon; set aside.
Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.
Pour one-third of the batter into a greased and floured 10-inch tube pan.
Sprinkle with half the sugar mixture.
Repeat layers and top with remaining batter.
Bake at 350 degrees F for 45 to 50 minutes, or until a wooden pick comes out clean. Do not under-bake.
Cool in pan for about 15 minutes.
Remove from pan, and finish cooking on rack.
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