Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Butter or margarine, room temperature
1-1/4 cups Sugar
1 cup Sour cream
1 teaspoon Vanilla extract
2 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
Topping (recipe below)
Topping: In a small bowl combine 1-1/4 cups coarsely chopped, shelled natural American pistachios, 1/4 cup sugar, 1 tablespoon ground cinnamon and 1/2 teaspoon ground nutmeg.
Cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla. Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture. Prepare topping. Scatter half the topping evenly over bottom of a 9-inch fluted or tube pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter. Bake at 350°F. for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.