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
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.
Notes
- For extra crunch, toast pistachios before chopping.
- Serve slices with your favorite coffee or tea.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
