Pistachio Coffee Cake Recipe

Introduction

This Pistachio Coffee Cake is a delightful treat with a tender crumb and a crunchy, nutty streusel topping. Perfect for breakfast or a cozy afternoon snack, it combines the rich flavors of pistachios and cinnamon in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup unsalted pistachios, shelled and finely chopped
• ¾ cup all-purpose flour (for streusel)
• ½ cup unsalted pistachios, finely chopped (for streusel)
• ½ cup brown sugar (for streusel)
• ½ teaspoon ground cinnamon (for streusel)
• ¼ cup unsalted butter, cold and cubed (for streusel)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line it with parchment paper.
2. Step 2: In a bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Step 6: Gently fold in the 1 cup of chopped pistachios.
7. Step 7: In a separate bowl, combine the ¾ cup flour, ½ cup chopped pistachios, brown sugar, and ground cinnamon for the streusel. Add the cold, cubed butter and mix until the mixture is crumbly.
8. Step 8: Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Add the remaining cake batter and top with the remaining streusel.
9. Step 9: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For a different flavor, try substituting toasted almonds or walnuts for the pistachios.
• Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
• Using room temperature ingredients helps the batter blend evenly and results in a better texture.
• Serve with a dusting of powdered sugar or a drizzle of honey for extra sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When reheating, warm slices gently in the microwave or oven to retain moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, but reduce or omit the added salt in the batter to avoid an overly salty cake.

Is it possible to make this cake dairy-free?

You can substitute dairy-free butter and use a non-dairy yogurt or sour cream alternative to make the recipe dairy-free, though the texture may vary slightly.

Pistachio Coffee Cake Recipe

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★★★★★

4.9 from 124 reviews

This Pistachio Coffee Cake offers a tender, moist crumb enriched with tangy sour cream and crunchy, buttery pistachio streusel layers. Perfect for breakfast or an afternoon treat, it combines the nutty flavor of pistachios with a subtle cinnamon-spiced crumble topping, baked to golden perfection.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup unsalted pistachios, shelled and finely chopped

Streusel Topping

• ¾ cup all-purpose flour
• ½ cup unsalted pistachios, finely chopped
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and cubed

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt to combine well. Set aside.
3. Beat butter and sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
4. Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to enhance flavor.
5. Combine wet and dry ingredients: Alternately add the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with the dry. Mix gently until just combined to avoid overmixing.
6. Fold in pistachios: Carefully fold the finely chopped pistachios into the batter to distribute evenly without deflating the mix.
7. Prepare streusel topping: In a separate bowl, combine ¾ cup flour, chopped pistachios, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
8. Assemble cake layers: Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the streusel mixture over the batter. Add the remaining batter and top with the remaining streusel for a layered effect.
9. Bake: Place the cake in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps set the texture and enhances flavor.

Notes

• Make sure the butter for the streusel is very cold to achieve a crumbly texture.
• If you prefer a nut-free version, omit the pistachios and substitute with extra streusel topping.
• Using parchment paper makes removing the cake from the pan easy and prevents breaking.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• This cake pairs wonderfully with coffee or tea for a delightful treat.

Keywords: Pistachio coffee cake, coffee cake, pistachio dessert, cinnamon streusel cake, nutty cake