Pistachio Coffee Cake Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt to combine well. Set aside.
- 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.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to enhance flavor.
- 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.
- Fold in pistachios: Carefully fold the finely chopped pistachios into the batter to distribute evenly without deflating the mix.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/pistachio-coffee-cake-recipe/
