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Irresistible Pistachio Coffee Cake

As seen in Indulgent Desserts and Baked Delights for Every Occasion.

This fluffy pistachio coffee cake combines the balanced flavors of coffee and nuts in an irresistibly moist texture. It’s topped with a crunchy pistachio streusel and drizzled with a smooth espresso glaze. The recipe takes 30 minutes to prep, 45 minutes in the oven, and serves around 12 people. Perfect for breakfast, dessert, or a coffee break, this easy cake is simple to make with basic skills. You’ll love the satisfying crunch and sweetness in every slice!
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Sun, 23 Feb 2025 00:41:56 GMT
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Nutty Pistachio Coffee Cake Save Recipe
Nutty Pistachio Coffee Cake | yummygusto.com

This pistachio coffee cake elevates the classic coffee cake with rich layers of buttery cake, crunchy pistachios, and bold coffee flavors. The double streusel layers add delightful texture while the espresso glaze brings sophisticated depth to every slice.

The combination of sour cream and whole milk creates an exceptionally moist and tender cake. Years of testing have proven this blend produces the perfect texture that holds up beautifully for days.

Key Ingredients

  • All-Purpose Flour: Choose unbleached for best structure and texture
  • Full-Fat Sour Cream: Provides richness and activates leavening
  • Roasted Pistachios: Adds essential crunch and nutty flavor
  • Medium-Ground Coffee: Medium roast provides optimal flavor balance
  • Unsalted Butter: Must be properly softened for ideal creaming

Preparation Method

Base Preparation:
Thoroughly combine flour, baking powder and salt. Even distribution prevents bitter spots and ensures proper rising.
Mixing the Batter:
Beat softened butter until creamy, then gradually add sugar. Continue beating until light and airy for the ideal cake texture.
Assembly:
Spread half the batter in prepared pan, add first streusel layer, then remaining batter and final streusel topping.
Baking:
Place in center rack of preheated oven. The aroma of pistachios and coffee will fill your kitchen.
Easy Pistachio Coffee Cake Save Recipe
Easy Pistachio Coffee Cake | yummygusto.com

Temperature control makes a significant difference in this recipe. Room temperature ingredients blend more smoothly and create a finer cake texture.

Serving Suggestions

Enjoy this cake with Turkish coffee for authentic flavor pairing. Fresh berries provide bright contrast while vanilla ice cream creates an elegant dessert presentation.

Recipe Variations

Experiment with different nuts like almonds or hazelnuts. Add citrus zest or dark chocolate chips for unique flavor combinations. A touch of cardamom in the streusel creates an aromatic twist.

Storage Instructions

Keep in airtight container at room temperature for up to 5 days. Freeze individual slices wrapped well for up to 3 months. Thaw at room temperature before serving.

Close-up Pistachio Coffee Cake Recipe Save Recipe
Close-up Pistachio Coffee Cake Recipe | yummygusto.com

This recipe combines classic techniques with carefully chosen ingredients to create a memorable coffee cake. The blend of textures and flavors makes it perfect for special occasions or weekend brunches.

Recipe Tips & Help

→ Can this coffee cake be prepped in advance?
Absolutely! Bake it a day ahead and keep it covered at room temperature. Wait to add the glaze until just before serving for the freshest taste.
→ Why is it important for ingredients to be at room temperature?
When everything is at room temperature, it mixes together smoothly for a fluffier cake with a tender crumb.
→ What if I don’t have pistachios?
Feel free to swap pistachios for pecans or walnuts. The flavor will shift a bit, but it'll still be delicious.
→ How do I store leftovers?
Keep it covered on the counter for up to 3 days, or pop it in the fridge where it’ll last a week. Let it warm to room temp before eating.
→ Is this coffee cake freezer-friendly?
Yep! Wrap it tightly and freeze for up to 3 months. Thaw it the night before at room temp and glaze it fresh when you’re ready to serve.

Streusel Pistachio Cake

Moist coffee cake bursting with nutty pistachios, a brown sugar streusel layer, and a touch of espresso glaze for a rich flavor experience.

Preparation Time
30 Mins
Cooking Time
45 Mins
Total Time
75 Mins
Created by: Sandra

Dish Type: Sweet Treats

Skill Level: Medium

Style: American

Makes: 12 Serves (1 9-inch cake)

Dietary Notes: Meat-Free

What You'll Need

→ Pistachio Streusel with Brown Sugar

01 1 cup (200g) packed light brown sugar
02 1 1/2 teaspoons ground cinnamon
03 2/3 cup (150g) finely chopped pistachios
04 1/2 cup (113g) unsalted butter
05 1 1/4 cups (150g) plain flour

→ Batter for the Cake

06 2 teaspoons baking powder
07 1 tablespoon coffee grounds
08 1 3/4 cups (210g) all-purpose flour
09 1/2 cup (110g) whole milk, at room temperature
10 3 tablespoons (45g) sour cream, soft at room temperature
11 1/2 teaspoon salt
12 9 tablespoons (125g) unsalted butter, softened
13 1 1/2 teaspoons real vanilla
14 2 large eggs, warmed to room temp
15 3/4 cup plus 2 tablespoons (175g) regular sugar

→ Espresso-Tinted Glaze

16 1 tablespoon strong espresso
17 1/2 cup (60g) sifted powdered sugar

Method

01

Take out butter, eggs, sour cream, and milk and let them come to room temperature for around an hour. Stir 1 tablespoon of coffee grounds into the milk and let it sit while everything else warms up.

02

In a medium-sized bowl, melt the butter. Use a fork to stir in brown sugar, crushed pistachios, flour, and cinnamon until you get small crumbly chunks.

03

Set your oven to 350°F (175°C). Grease up a 9-inch cake pan with butter, then line it with crinkled parchment paper, pushing it up the sides so you’ll have a way to easily lift out the cake later.

04

In a small mixing bowl, lightly whisk together the flour, salt, and baking powder.

05

Use either a stand mixer with a paddle or a handheld electric mixer to whip the butter with the sugar for 3 to 4 minutes until fluffy and pale.

06

Beat in the eggs and vanilla on medium speed, making sure everything’s mixed smoothly, about a minute or two.

07

Gently fold in half of the dry flour mixture. Then, pour in the coffee-soaked milk and the sour cream. Finally, mix in the last bit of the dry mixture until combined.

08

Pour half the batter into your prepared pan, sprinkle a third of the streusel on top, layer the rest of the batter, and then add the remaining streusel evenly over everything. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

09

In a small bowl, mix together the powdered sugar and espresso until smooth. Let the cake cool completely, then drizzle the glaze over the top before serving.

Cook's Tips

  1. This moist and airy coffee cake blends a hint of coffee and nutty pistachios, crowned with a sweet brown sugar topping and espresso glaze.

Kitchen Equipment

  • Parchment paper
  • 9-inch cake pan
  • A good set of mixing bowls
  • Electric hand mixer or standing mixer
  • Optional: A kitchen scale for precise measurements

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • Includes pistachios (nut allergy alert)
  • Milk products included
  • Contains eggs
  • Has wheat (gluten)

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 487
  • Fat Content: 24 g
  • Carbohydrates: 64 g
  • Protein: 7 g