The Ultimate Moist Pistachio Coffee Cake with Buttery Streusel
I am so glad you are here. This recipe for Pistachio Coffee Cake delivers a tender, nutty crumb topped with a rich, buttery streusel. It is an easy recipe perfect for brunch or a cozy morning treat paired with your coffee.
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 9 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shelled, unsalted pistachios, finely ground
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- 1/4 cup pistachio paste or 1/4 cup finely ground pistachios mixed with 1 teaspoon almond extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
- Prepare the streusel: In a small bowl, combine the flour, brown sugar, chopped pistachios, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you make the cake batter.
- Make the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. This step builds the structure for a moist coffee cake.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and pistachio paste until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until the batter is just combined; do not overmix.
- Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the reserved streusel topping evenly over the batter.
- Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the pistachio coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
- For a richer flavor, you can substitute 1/4 cup of the all-purpose flour in the cake batter with finely ground pistachios.
- If you want a cream cheese swirl, mix 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1/4 teaspoon of vanilla. Drop spoonfuls over the first layer of batter before adding the first streusel layer, then top with the remaining batter.
- This cake pairs wonderfully with a strong cup of coffee or black tea.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg