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Moist Pistachio Coffee Cake with Buttery Streusel Topping

A slice cut from a moist pistachio coffee cake topped with brown sugar crumble and chopped pistachios.
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Bake this incredibly moist pistachio coffee cake featuring a rich, buttery streusel topping for a perfect homemade coffee cake experience. This recipe uses simple ingredients to achieve a wonderfully nutty crumb that is ideal for weekend brunch or an easy breakfast cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (or pistachio flour)
  • 1/4 cup shelled, chopped pistachios for topping
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, 1 cup granulated sugar, and 1/2 cup brown 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. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the 1/2 cup finely ground pistachios into the batter.
  7. Prepare the streusel: In a separate small bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter pieces 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.
  9. Carefully spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture and the 1/4 cup chopped pistachios.
  10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the coffee cake cool in the pan on a wire rack for 15 minutes before slicing and serving.

Notes

  • For the best pistachio flavor, use unsalted, shelled pistachios and grind them finely in a food processor or spice grinder until they resemble a coarse flour.
  • If you want a slightly different flavor profile, substitute 1/4 teaspoon of cardamom for 1/4 teaspoon of the cinnamon in the streusel topping.
  • This cake pairs well with a simple vanilla glaze made from powdered sugar and a splash of milk, drizzled over the cooled cake.

Nutrition

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