Pistachio Coffee Cake Recipe

Introduction

This Pistachio Coffee Cake is a delightful treat that combines a moist, tender crumb with a crunchy, nutty streusel topping. Perfect for breakfast, brunch, or an afternoon snack alongside your favorite cup of coffee.

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 flour, baking powder, baking soda, and salt. Set this dry mixture 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. 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, mixing until just combined.
6. Step 6: Gently fold in the chopped pistachios.
7. Step 7: In a separate bowl, combine the flour, chopped pistachios, brown sugar, and 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 batter and top with the remaining streusel.
9. Step 9: Bake for 50-55 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

• Use a combination of pistachios and walnuts for a varied nutty flavor and extra crunch in the streusel.
• For a dairy-free option, substitute sour cream with coconut yogurt and use a plant-based butter.
• Chill the streusel mixture before topping the cake to help it hold its crumbly texture during baking.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave or oven to enjoy a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use unsalted pistachios to control the saltiness in the recipe. If you only have salted pistachios, reduce the added salt slightly to balance the flavors.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be sure to check the blend includes xanthan gum or add it separately for best texture.