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Pistachio Coffee Cake Recipe

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4.7 from 71 reviews

This Pistachio Coffee Cake is a delightful blend of nutty roasted pistachios and the aromatic richness of coffee. Moist and tender with a hint of cinnamon, this cake makes a perfect treat for breakfast, brunch, or an afternoon snack. Made with sour cream and brewed coffee to enhance its moistness and flavor, it’s a comforting and flavorful baked delight.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt

Wet Ingredients

  • ½ cup sour cream (or Greek yogurt)
  • ½ cup brewed coffee (cooled)
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (softened)

Other Ingredients

  • 1 cup granulated sugar
  • ¾ cup unsalted roasted pistachios, coarsely chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake does not stick and bakes evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer for about 3-4 minutes until the mixture is light and fluffy. This step incorporates air for a lighter cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Then add the vanilla extract and mix until the batter is smooth and well combined.
  5. Incorporate Sour Cream and Coffee: Fold the sour cream into the batter gently until combined. Gradually add the cooled brewed coffee, blending it in carefully to maintain the batter’s texture.
  6. Add Pistachios: Stir in the coarsely chopped roasted pistachios until they are evenly distributed throughout the batter, adding a pleasant crunch and nutty flavor.
  7. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  8. Cool and Serve: Allow the cake to cool slightly in the pan before removing. Serve warm or at room temperature for the best flavor and texture experience.

Notes

  • Make sure the brewed coffee is fully cooled before adding to the batter to avoid curdling.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • Ensure eggs are at room temperature to help the batter mix better and produce a tender crumb.
  • Greasing and flouring the pan lightly helps in easy removal of the cake.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Optional: Dust with powdered sugar before serving for a decorative touch.

Find it online: https://crispcharm.com/pistachio-coffee-cake-recipe/