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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 swirl and crunchy topping.
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This pistachio coffee cake delivers a moist crumb and rich, nutty flavor, topped with a buttery streusel. It is a comforting yet special treat perfect for brunch or pairing with your morning coffee.

Ingredients

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  • 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 (unsalted)
  • 1/4 cup pistachio paste or 2 tablespoons pistachio extract
  • 1/2 cup chopped pistachios for topping
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small pieces (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, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, milk, ground pistachios, and pistachio paste or extract until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the chopped pistachios over the batter. Top with the remaining batter.
  8. Sprinkle the streusel mixture evenly over the top of the cake batter. Scatter the remaining chopped pistachios over the streusel.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for 15 minutes before slicing and serving.

Notes

  • For an extra nutty flavor, toast the ground pistachios lightly before adding them to the batter.
  • If you do not have pistachio paste, use 2 teaspoons of pure pistachio extract mixed with 2 tablespoons of neutral oil to replace the paste.
  • This cake pairs wonderfully with a cup of hot coffee or tea for a simple breakfast cake experience.

Nutrition

Find it online: https://cookingbycarla.com/pistachio-coffee-cake-moist-streusel-recipe/