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Pistachio Coffee Cake Recipe

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4.6 from 33 reviews

This Pistachio Coffee Cake is a moist and flavorful dessert combining the rich taste of brewed coffee with crunchy roasted pistachios. Perfect for breakfast or an afternoon treat, this cake features a tender crumb enhanced by cinnamon and a hint of vanilla.

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 ensure the cake does not stick and bakes evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer for about 3-4 minutes until the mixture is light and fluffy. This step incorporates air for a lighter cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Then add the vanilla extract and mix until the batter is smooth and well combined.
  5. Incorporate Sour Cream and Coffee: Fold the sour cream into the batter gently until combined. Gradually add the cooled brewed coffee, blending it in carefully to maintain the batter’s texture.
  6. Add Pistachios: Stir in the coarsely chopped roasted pistachios until they are evenly distributed throughout the batter, adding a pleasant crunch and nutty flavor.
  7. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  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 experience.

Notes

  • You can substitute sour cream with Greek yogurt for a tangier flavor and healthier option.
  • Ensure the eggs are at room temperature to help the batter mix smoothly and prevent curdling.
  • Greasing and lightly flouring the pan can help with easy removal of the cake.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs beautifully with a cup of coffee or tea, enhancing the coffee flavor inside the cake.
  • You can toast the pistachios slightly to enhance their flavor before chopping and adding to the batter.

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