Print

Pistachio Coffee Cake Recipe

Pistachio Coffee Cake Recipe
Print Recipe

★★★★★

5.2 from 7 reviews

This Pistachio Coffee Cake is a moist, tender cake enriched with sour cream and bursting with nutty flavor from generous amounts of chopped pistachios. Topped with a crunchy, buttery pistachio streusel, it’s perfect for morning coffee or afternoon tea.

Ingredients

Scale

For the Cake:

  • 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

For the 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 Oven: 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 the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
  3. Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3 minutes using an electric mixer.
  4. Add Eggs & Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for aroma and flavor.
  5. Incorporate Dry Ingredients & Sour Cream: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can toughen the cake.
  6. Fold in Pistachios: Carefully fold the finely chopped pistachios into the batter to evenly distribute the nuts without deflating the mixture.
  7. Make Streusel: In a separate bowl, combine the flour, chopped pistachios, brown sugar, and ground cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  8. Assemble Cake & Streusel: Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Then add the remaining batter and top with the rest of the streusel mixture.
  9. Bake: Place the cake in the preheated oven and bake for 50 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  10. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use unsalted pistachios to control the saltiness in the cake and streusel.
  • Ensure the butter is softened, not melted, for the best creaming results.
  • Do not overmix the batter once the sour cream and dry ingredients are combined to keep the cake tender.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For an extra crunch, toast the pistachios lightly before chopping.
  • The cake can also be made in a square pan if preferred; adjust baking time accordingly.

Nutrition

Keywords: pistachio coffee cake, moist cake, nutty cake, streusel topping, coffee cake recipe, nut cake, breakfast cake

Find it online: https://bakedbylisa.com/pistachio-coffee-cake-recipe/