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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake featuring a golden, crumbly streusel topping.
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Create a tender, nutty pistachio coffee cake perfect for brunch or a cozy morning treat. This easy recipe features a rich pistachio flavor and a classic buttery streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (unsalted)
  • 1/4 cup pistachio paste or 2 tablespoons pistachio 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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
  2. Prepare the streusel: In a small bowl, combine the flour, brown sugar, chopped pistachios, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pistachio paste (or extract), and milk until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Spread half of the batter evenly into the prepared pan. Sprinkle half of the reserved streusel mixture over the batter.
  8. Carefully spread the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. 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 pistachio flavor, use high-quality, unsalted pistachios for grinding.
  • If you prefer a cream cheese swirl, mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon vanilla. Drop spoonfuls over the first layer of batter before adding the streusel.
  • This tender crumb cake pairs wonderfully with a cup of hot coffee or tea for a cozy morning treat.

Nutrition

Find it online: https://www.unfoldrecipes.com/pistachio-coffee-cake-recipe-moist-nutty-bake/