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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake featuring a green pistachio swirl and a golden brown streusel topping.
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You will bake a moist, nutty pistachio coffee cake topped with a rich, buttery streusel. This easy recipe is 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
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8×4 inch loaf pan.
  2. Prepare the streusel: In a small bowl, combine the flour, brown sugar, chopped pistachios, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside.
  3. Make the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the milk, ground pistachios, and pistachio paste (or extract).
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Pour half of the batter into your prepared pan. Sprinkle half of the prepared streusel topping evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a cream cheese filling variation, mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon almond extract. Spread this mixture over the first layer of batter before adding the first streusel layer.
  • If you want a vegan pistachio cake, substitute the butter with vegan butter sticks, use a plant-based milk (like almond or soy), and replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes).
  • You can use store-bought pistachio paste or make your own by blending unsalted, shelled pistachios with a neutral oil until smooth.

Nutrition

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