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Moist Pistachio Coffee Cake with Buttery Streusel

Close-up of a moist slice of pistachio coffee cake featuring a green crumb interior and a thick, crunchy brown streusel topping.
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A recipe for a tender, nutty pistachio coffee cake topped with a rich, buttery streusel, perfect for brunch or a morning treat.

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 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely ground pistachios (plus 2 tablespoons for topping)
  • 1/4 cup shelled, roughly chopped pistachios
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking 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 granulated sugar together until light and fluffy. Beat in the eggs one at a time.
  4. Mix in the sour cream, milk, vanilla extract, and the 1/2 cup of ground pistachios until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix. Fold in the roughly chopped pistachios.
  6. Prepare the streusel: In a small bowl, combine the brown sugar and 1/4 cup flour. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the remaining 2 tablespoons of ground pistachios.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, and then sprinkle the remaining streusel over the top layer.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before slicing and serving.

Notes

  • For a stronger pistachio flavor, use pistachio paste in place of some of the butter or sour cream.
  • You can substitute almond flour for some of the all-purpose flour for a slightly different texture.
  • 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://cutcooktaste.com/pistachio-coffee-cake-moist-streusel-recipe/