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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Two moist slices of pistachio coffee cake featuring a thick, crumbly streusel topping with visible green pistachio pieces.
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A simple recipe for a tender, nutty pistachio coffee cake featuring a rich, buttery crumb topping, perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup finely ground pistachios (unsalted)
  • 1/4 cup milk
  • 1/2 cup chopped pistachios, for topping
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the yogurt/sour cream, milk, and finely ground pistachios.
  6. Alternate adding the dry ingredient mixture and the wet pistachio mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Prepare the streusel: In a separate small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel and the chopped pistachios.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a stronger pistachio flavor, use pistachio paste in place of some of the ground nuts in the batter.
  • If you do not have ground pistachios, pulse whole nuts in a food processor until they resemble coarse flour.
  • This cake pairs well with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

Find it online: https://savorsensations.com/pistachio-coffee-cake-recipe-moist-streusel/