Pistachio Coffee Cake Recipe
This Pistachio Coffee Cake is a moist and flavorful treat featuring a tender cake infused with sour cream and vanilla, generously studded with crunchy pistachios and topped with a buttery, cinnamon-spiced pistachio streusel. Perfect for breakfast, brunch, or an afternoon coffee break, this cake balances nutty richness and subtle sweetness in every bite.
- 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 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
Streusel Topping Ingredients
- 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 ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, about 3 minutes, creating a smooth base for your cake.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure an even blend. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture alternately with the sour cream to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to keep the cake tender.
- Fold in pistachios: Gently fold the finely chopped pistachios into the batter, distributing the nuts evenly for added texture and flavor.
- Prepare streusel topping: In a separate bowl, combine ¾ cup flour, ½ cup chopped pistachios, brown sugar, and cinnamon. Add the cold, cubed butter and mix until the mixture forms crumbly bits, creating a buttery streusel topping.
- Assemble the cake: Pour half of the batter into the prepared cake pan. Evenly sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish by sprinkling the rest of the streusel evenly over the surface.
- 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.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened, not melted, for the best texture in the cake batter.
- Finely chop pistachios to distribute evenly and avoid large nuts sinking to the bottom.
- Lining the pan with parchment paper prevents sticking and makes for easier cleanup.
- Check the cake starting at 50 minutes, as oven temperatures can vary.
- This cake pairs beautifully with coffee or tea and can be stored in an airtight container for up to 3 days.
Keywords: Pistachio coffee cake, nutty streusel cake, sour cream cake, breakfast cake, cinnamon streusel pistachio
Find it online: https://cheflenacooks.com/pistachio-coffee-cake-recipe/
