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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake showing green pistachio swirls and a crunchy pistachio crumb topping.
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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 nutty breakfast cake is ideal for weekend brunch or a cozy morning treat.

Ingredients

Scale
  • 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 sour cream or plain Greek yogurt
  • 1/2 cup finely ground pistachios (plus 1/4 cup chopped for topping)
  • 1/4 cup milk
  • For the Buttery Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream (or yogurt), ground pistachios, and milk until combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep your crumb tender.
  7. Prepare the buttery streusel topping: In a separate small bowl, combine the flour, sugars, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the 1/4 cup chopped pistachios.
  8. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This is a perfect coffee pairing cake.

Notes

  • For an extra nutty flavor, toast the ground pistachios lightly before adding them to the batter.
  • If you want a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled cake.
  • This recipe makes a wonderful nutty breakfast cake that stays moist for days.

Nutrition

Find it online: https://kitchenuser.net/pistachio-coffee-cake-recipe-moist-streusel/