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Pistachio Coffee Cake Recipe

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5 from 619 reviews

This Pistachio Coffee Cake combines a moist, tender crumb enriched with sour cream and brewed coffee, delivering a subtle coffee flavor and a hint of cinnamon. Coarse roasted pistachios add a delightful crunch and nutty depth, making it a perfect treat for breakfast, brunch, or an afternoon snack.

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 prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to combine evenly.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar for about 3-4 minutes until the mixture is light and fluffy, incorporating air for a lighter cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then add vanilla extract and continue mixing until smooth and well combined.
  5. Incorporate Sour Cream and Coffee: Fold the sour cream gently into the batter. Gradually blend in the cooled brewed coffee, taking care not to overmix to maintain batter texture.
  6. Add Pistachios: Stir in the coarsely chopped roasted pistachios evenly throughout the batter to add a crunchy and nutty flavor.
  7. Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  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.

Notes

  • For a tangier flavor, substitute sour cream with Greek yogurt.
  • Ensure eggs are at room temperature for better batter emulsification and texture.
  • Toasting the pistachios yourself enhances the nutty flavor even more.
  • Use freshly brewed coffee cooled to room temperature to avoid curdling the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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