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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a slice of moist pistachio coffee cake showing the green crumb, nuts, and brown streusel topping.
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You will make this moist, nutty pistachio coffee cake with a buttery streusel topping. This easy coffee cake recipe is perfect for brunch or pairing with your morning coffee.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (plus 2 tablespoons for topping)
  • 1/4 cup shelled, roughly chopped pistachios (for topping)
  • 1/2 cup brown sugar (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 teaspoon ground cinnamon (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 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
  6. Fold in the 1/2 cup finely ground pistachios. Do not overmix.
  7. Prepare the streusel: In a small bowl, combine the brown sugar, 1/4 cup flour, cinnamon, and 2 tablespoons of the ground pistachios. Cut in the 1/4 cup cold butter 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 with half of the chopped pistachios.
  9. Spoon the remaining batter over the first layer. Sprinkle with the remaining chopped pistachios.
  10. Evenly distribute the streusel topping over the cake batter.
  11. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra nutty flavor, you can substitute almond extract for half of the vanilla extract.
  • If you want a richer texture, use pistachio paste in place of some of the ground pistachios in the batter.
  • This tender crumb cake recipe pairs wonderfully with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

Find it online: https://hearthbite.com/pistachio-coffee-cake-moist-nutty-brunch-bake/