Pistachio Coffee Cake Recipe

If you’re searching for a coffee cake that’s anything but ordinary, this Pistachio Coffee Cake is your new go-to treat! It’s tender and plush with a tangy richness from sour cream, layered throughout with flecks of buttery pistachio, and finished with a billowy, golden streusel that’s just the right amount of sweet and nutty. Whether you’re hosting brunch, making a comforting afternoon snack, or simply submitting to your weekend baking urge, this Pistachio Coffee Cake will make your kitchen smell heavenly and every bite feels celebratory.

Ingredients You’ll Need

The ingredient list isn’t fussy, but every component works hard to create layers of flavor, a perfect crumb, and that irresistible, nut-studded topping. Let’s look at what makes this Pistachio Coffee Cake sing.

• Pistachios: The star of the show, these nuts offer rich, toasty notes in both the cake and the streusel and add gorgeous pops of green.
• All-purpose flour: Provides the essential structure for both the cake base and the crumbly topping.
• Baking powder & baking soda: These leaveners help the cake rise, keeping it soft and fluffy.
• Salt: Just a pinch balances the sweetness and enhances the nutty flavors.
• Unsalted butter: Adds richness and that classic, melt-in-your-mouth texture, especially in the crumb topping.
• Granulated sugar: Ensures sweetness without overpowering the delicate pistachio flavor.
• Brown sugar: Goes into the topping for a deep, almost caramel-like note that pairs beautifully with cinnamon and nuts.
• Eggs: Bind everything together and create tenderness in the cake.
• Vanilla extract: Lends warmth and rounds out both the cake and topping flavors.
• Sour cream: This secret weapon gives the crumb its incredible moisture and a slight tang that keeps every slice from tasting too sweet.
• Ground cinnamon: Mixed into the streusel for a warm, inviting aroma that makes this cake utterly comforting.

How to Make Pistachio Coffee Cake

Step 1: Preheat and Prep Your Pan

Begin by preheating your oven to 350°F (175°C). While the oven warms, generously grease a 9-inch round or square cake pan so every bite releases easily, then line the bottom with parchment for fuss-free serving. A little care during this step makes all the difference later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Taking a moment to aerate these ingredients helps your Pistachio Coffee Cake bake up with an even, tender crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until pale, light, and fluffy. This usually takes about three minutes with an electric mixer and forms the backbone of that classic coffee cake texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for a hint of warmth that brings all the flavors together.

Step 5: Incorporate Dry Ingredients and Sour Cream

Now, alternate adding the dry ingredients and the tangy sour cream to your butter mixture, starting and ending with the dry ingredients. Mix gently after each addition, just until combined, to preserve that tender, delicate crumb we crave in a Pistachio Coffee Cake.

Step 6: Fold in Pistachios

Using a spatula, gently fold in the chopped pistachios, distributing them evenly throughout the batter. Each bite should have flecks of those gorgeous green nuts.

Step 7: Prepare the Streusel Topping

In a small bowl, mix together the flour, finely chopped pistachios, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut it in until the mixture is crumbly and the butter is in pea-sized bits. This streusel will bake into a crunchy, buttery layer you’ll want to eat straight off the top!

Step 8: Assemble and Bake

Scrape the batter into your prepared pan, spreading it evenly to the edges. Generously sprinkle the streusel over the top, pressing it ever so lightly into the batter so it sticks. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 9: Cool and Serve

Let the cake cool in the pan for about 15 minutes before carefully transferring it to a wire rack to finish cooling. This resting period helps all the flavors and buttery streusel settle perfectly on top of your Pistachio Coffee Cake.

How to Serve Pistachio Coffee Cake

Garnishes

A little flourish goes a long way! Sprinkle extra chopped pistachios or a dusting of powdered sugar right before serving to give your Pistachio Coffee Cake a bakery-worthy finish. If you’re feeling fancy, a gentle drizzle of vanilla or citrus glaze is also delightful.

Side Dishes

This cake pairs beautifully with a strong cup of hot coffee or tea. For a brunch gathering, offer up some fresh berries or a dollop of thick Greek yogurt on the side—the slight tartness brightens up every bite of that crumbly, nutty cake.

Creative Ways to Present

Get artistic by slicing your Pistachio Coffee Cake into neat wedges or squares and stacking them on a tiered tray. For a showstopper look, top the whole cake with edible flowers or serve each piece with a scoop of pistachio or vanilla ice cream for a decadent dessert twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover your Pistachio Coffee Cake tightly and store at room temperature for up to two days. The moisture from the sour cream will keep it soft and delightful, and the streusel topping stays crisp.

Freezing

To freeze, wrap individual slices or the whole (completely cooled) cake in plastic wrap and then some foil, storing for up to three months. Defrost overnight in the fridge or for a few hours at room temperature—all those nutty flavors stay vibrant!

Reheating

For that bakery-fresh softness, pop a slice in the microwave for 10–15 seconds or warm it in a 300°F oven for 8–10 minutes. The Pistachio Coffee Cake will taste just as good as when you first pulled it from the oven, with the streusel regaining a little of its crunch.

FAQs

Can I use salted pistachios if that’s what I have on hand?

You can swap in salted pistachios, just skip or reduce the added salt in the recipe. Salted nuts give a great savory edge, but adjust carefully so your Pistachio Coffee Cake doesn’t become too salty.

What if I don’t have sour cream?

Greek yogurt (especially the full-fat kind) works almost identically and gives the same prized moisture and tender crumb to your cake. Crème fraîche or buttermilk are good backups too!

Will this work with gluten-free flour?

Absolutely. Use a 1-to-1 gluten-free flour blend for baking and the recipe will still come together beautifully. Keep an eye on texture though, as gluten-free cakes sometimes bake up a bit more delicate.

Can I prepare the cake ahead of time?

Yes! Pistachio Coffee Cake stays moist and gorgeous when made a day ahead. Just store it covered at room temperature, and add a quick garnish before serving for that freshly-baked vibe.

Is it possible to make this in a muffin tin?

Definitely. Divide the batter and streusel evenly between muffin cups, bake at 350°F for 18–22 minutes, and you’ll have adorable, portable Pistachio Coffee Cake muffins perfect for breakfast or snacking on the go.

Final Thoughts

This Pistachio Coffee Cake is a true treat—nutty, moist, and laced with delicious layers of flavor. If you’re looking for a new baking adventure or something special to share with friends, give this recipe a try. You might just find yourself making it for every occasion (and craving a slice with your morning coffee, too)!

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