Streusel Pistachio Cake (Printer-Friendly Version)
# 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:
01 -
This moist and airy coffee cake blends a hint of coffee and nutty pistachios, crowned with a sweet brown sugar topping and espresso glaze.