Name: Pistachio Coffee Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shelled pistachios, chopped; 1/2 cup brown sugar; 1 teaspoon ground cinnamon

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If you’re on a quest for a nutty, tender treat that pairs perfectly with your morning coffee or afternoon tea, Pistachio Coffee Cake is about to become your new favorite. This classic American bake is a celebration of rich pistachio flavor, cinnamon-spiced brown sugar swirls, and an impossibly moist crumb — all topped with a beautiful crunchy pistachio crust. Whether you’re hosting brunch, celebrating a special day, or just indulging in a bit of self-care, this cake brings warmth and delight to every bite.

Pistachio Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step toward a truly exceptional Pistachio Coffee Cake. Each one is chosen for a reason: to enhance the flavor, create a melt-in-your-mouth texture, or add that eye-catching pop of green. Here’s what you’ll need and why you won’t want to swap a thing.

All-purpose flour: Provides the perfect structure for a tender, light crumb.
Granulated sugar: Sweetens the cake and helps achieve that fluffy, moist texture.
Unsalted butter, softened: Adds richness and a soft, velvety crumb; always soften for even mixing.
Sour cream: The secret to this cake’s unbelievable moisture and tangy flavor.
Large eggs: Give structure and lift; they help the cake bake up perfectly every time.
Vanilla extract: Enhances and rounds out all the other flavors.
Baking powder: A key leavening agent, ensuring a lofty rise.
Baking soda: Works with the sour cream to create a delicately tender, airy cake.
Salt: Balances all the sweetness and brings out the flavor of the pistachios.
Shelled pistachios, chopped: The star ingredient! Brings crunch, color, and irresistible buttery flavor.
Brown sugar: Swirled in for caramel-like depth and moist streaks inside the cake.
Ground cinnamon: Adds a cozy, aromatic warmth to every bite.

How to Make Pistachio Coffee Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C), the ideal temperature for an even bake. Take a 9-inch round or square pan and grease it well, then dust lightly with flour — this step ensures your Pistachio Coffee Cake releases flawlessly for a picture-perfect slice.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This vital creaming process traps air, creating a super tender, melt-in-your-mouth crumb. Take your time — you want it pale and well blended!

Step 3: Add Wet Ingredients

Mix in the eggs one at a time, beating well after each addition. This gradual addition creates an emulsion that leads to a smooth batter. Next, incorporate the sour cream and vanilla extract, which add moisture and aromatic depth to the Pistachio Coffee Cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Adding the dry ingredients separately ensures even distribution of leavening so every bite bakes up perfectly light.

Step 5: Mix the Batter

Gradually add the dry mixture to the wet ingredients, stirring gently. Mix only until just combined — overmixing can make the cake tough. Fold in all but 1/2 cup of the chopped pistachios (saving those for the topping). The green flecks instantly brighten up the batter!

Step 6: Layer and Swirl

Pour half the batter into your prepared pan. In a small bowl, mix the brown sugar and cinnamon. Sprinkle half of this aromatic mixture on top of the batter. Add the remaining batter, then top with the rest of the cinnamon sugar and reserved pistachios. This creates a stunning layered swirl and flavorful crust on your Pistachio Coffee Cake.

Step 7: Bake and Cool

Slide your cake into the oven and bake for 40-45 minutes. When a toothpick inserted in the center comes out clean, your Pistachio Coffee Cake is done! Let it cool in the pan before slicing for the cleanest, prettiest portions.

How to Serve Pistachio Coffee Cake

Garnishes

To add a finishing touch, sprinkle a few extra chopped pistachios or a light dusting of powdered sugar over the top. Both options boost the cake’s eye appeal and add a little extra crunch or sweetness, depending on your mood.

Side Dishes

Serve your Pistachio Coffee Cake with a piping hot mug of coffee, a foamy latte, or even a glass of chilled milk for a comforting breakfast or an afternoon pick-me-up. It’s delightful alongside mixed berries, Greek yogurt, or whipped cream for a brunch spread.

Creative Ways to Present

To elevate your cake for special occasions, cut it into small squares and serve on a platter with colorful dried fruit and chocolate chunks. For an afternoon tea, use a stencil to dust a simple powdered sugar design over the cake’s top — instant elegance!

Make Ahead and Storage

Storing Leftovers

Keep leftover Pistachio Coffee Cake moist and delicious by storing it in an airtight container at room temperature for up to 3 days. The flavors actually deepen over time, making day-two slices irresistible!

Freezing

To freeze, wrap individual pieces tightly in plastic wrap, then place them in a zipper bag. Store in the freezer for up to 2 months. This makes it easy to grab a slice whenever a pistachio craving strikes.

Reheating

For the best results, let frozen cake thaw at room temperature. If you prefer it warm, give your slice a quick zap in the microwave for 10-15 seconds or heat gently in a low oven — just until soft and fragrant.

FAQs

Can I make Pistachio Coffee Cake gluten-free?

Absolutely! Substitute a gluten-free 1:1 all-purpose flour blend for the regular flour and check your baking powder for gluten-free certification. The cake remains tender, nutty, and delicious.

What’s the best way to toast pistachios?

Spread shelled pistachios on a baking sheet and bake at 350°F (175°C) for 5–8 minutes until fragrant and lightly golden. Let them cool before chopping — this deepens their flavor and adds extra crunch.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt provides a similar tang and moisture. Your Pistachio Coffee Cake will be just as tender, with a slight variation in flavor that many people love.

Is it possible to make Pistachio Coffee Cake vegan?

Yes! Use plant-based butter, a dairy-free sour cream, and egg replacer (like flax eggs). Choose your favorite milk alternative and check that all other ingredients are vegan-friendly. Enjoy a moist, plant-based treat!

How do I prevent the Pistachio Coffee Cake from drying out?

Be sure not to overbake it — check at the 40-minute mark and test with a toothpick. Also, store any leftovers tightly wrapped or in an airtight container to retain all that precious moisture.

Final Thoughts

If you’re craving a cake that’s easy, beautiful, and totally scrumptious, make this Pistachio Coffee Cake your next baking adventure. With its stunning pistachio crust and cinnamon-swirled crumb, it’s sure to wow friends, family, or even just yourself with every slice. You really can’t go wrong — so grab your apron and enjoy every nutty, tender bite!

Pistachio Coffee Cake Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and nutty flavors of this Pistachio Coffee Cake. With a moist sour cream batter, a cinnamon-brown sugar swirl, and a crunchy pistachio topping, this cake is perfect for breakfast or as a snack with your favorite hot beverage.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract

Additional:

1 cup shelled pistachios, chopped
1/2 cup brown sugar
1 teaspoon ground cinnamon

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 9-inch round or square baking pan.
Mix Wet Ingredients: In a large bowl, cream butter and granulated sugar. Add eggs one at a time, then mix in sour cream and vanilla.
Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry mix to wet mix.
Add Pistachios: Fold in most of the pistachios into the batter, reserving some for topping.
Layer Batter: Pour half the batter into the pan, sprinkle with half the brown sugar-cinnamon mix, then add the remaining batter and sprinkle with the rest of the sugar mix and pistachios.
Bake: Bake for 40-45 minutes until a toothpick comes out clean. Cool before serving.