Pistachio Coffee Cake Recipe
If you’re looking for a delightful treat that feels both special and approachable, this Pistachio Coffee Cake is about to become your new go-to. Imagine a moist, buttery crumb laced with the subtle crunch of roasted pistachios and a gentle swirl of cinnamon, all brought together by the aromatic depth of real brewed coffee. It’s a cake that’s perfect for sharing at brunch, gifting to a friend, or simply indulging in during a cozy afternoon at home. Each bite is a perfect balance of nutty, sweet, and warmly spiced flavors that truly make this Pistachio Coffee Cake shine.
Ingredients You’ll Need
The beauty of this recipe is how each ingredient plays a starring role in both flavor and texture, yet the list is totally manageable for any home baker. From the buttery richness to the vibrant pistachios and plush crumb, every component is essential for a Pistachio Coffee Cake that tastes as good as it looks.
- All-purpose flour: Provides the structure for your cake, keeping it tender but sturdy.
- Granulated sugar: Sweetens the cake and helps with that irresistible golden crust.
- Unsalted roasted pistachios, coarsely chopped: These bring nutty flavor, gorgeous color, and a pleasing crunch in every bite.
- Baking powder: Gives the cake its lovely rise and airy texture.
- Salt: A pinch enhances all the other flavors and keeps things balanced.
- Ground cinnamon: Adds gentle warmth and depth, complementing both the pistachios and coffee.
- Sour cream (or Greek yogurt): Lends moisture and a subtle tang that keeps your cake extra tender.
- Brewed coffee (cooled): The secret to a rich, aromatic crumb that pairs beautifully with the nuts and spice.
- Large eggs (room temperature): Bind everything together and contribute to a fluffy texture.
- Vanilla extract: Rounds out the flavors and enhances the cake’s overall aroma.
- Unsalted butter (softened): Gives the cake its luxurious richness and helps achieve that melt-in-your-mouth quality.
How to Make Pistachio Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a 9-inch round cake pan. This ensures an even bake and makes it easy to get that perfect slice of Pistachio Coffee Cake out in one piece.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This not only blends the leaveners and spices evenly but also helps prevent any clumping in your finished cake.
Step 3: Cream the Butter and Sugar
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Don’t rush this step—a good 3 to 4 minutes adds air for a beautifully tender Pistachio Coffee Cake crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. You’ll notice the batter becoming smoother and a bit more luscious with each egg.
Step 5: Incorporate Sour Cream and Coffee
Fold the sour cream into your batter until just combined, then gradually add the cooled brewed coffee. This keeps the cake ultra-moist and infuses every bite with subtle coffee flavor that complements the pistachios perfectly.
Step 6: Add the Pistachios
Stir in the coarsely chopped pistachios, making sure they’re evenly distributed throughout the batter. Their green hue and crunch are what set this Pistachio Coffee Cake apart!
Step 7: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The kitchen will smell absolutely amazing!
Step 8: Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Serve slightly warm or at room temperature for the best texture and flavor.
How to Serve Pistachio Coffee Cake
Garnishes
A light dusting of powdered sugar, extra chopped pistachios, or even a simple vanilla glaze will make your Pistachio Coffee Cake look bakery-worthy. Don’t be afraid to get creative with edible flowers or a sprinkle of cinnamon for a festive touch.
Side Dishes
Pair a slice with creamy Greek yogurt, a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a citrus fruit salad offer a lovely, tangy contrast to the cake’s nutty sweetness.
Creative Ways to Present
Try cutting the cake into petite squares for a brunch buffet, or serve individual slices on colorful plates for a more elegant dessert spread. You can even layer slices with mascarpone and berries in parfait glasses for a Pistachio Coffee Cake trifle!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pistachio Coffee Cake tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious at room temperature for up to 2 days, or refrigerated for up to 5 days.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole (cooled) cake in plastic wrap and then foil. Store in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge.
Reheating
To refresh your Pistachio Coffee Cake, warm slices in the microwave for about 10–15 seconds or in a 300°F oven for 5 minutes. This brings back that just-baked softness and makes the flavors pop.
FAQs
Can I make Pistachio Coffee Cake without coffee?
Absolutely! You can substitute the brewed coffee with milk or a non-dairy alternative. The cake will still be moist and flavorful, though you’ll miss out on the subtle coffee undertones that make this recipe unique.
What’s the best way to chop pistachios for the cake?
Coarsely chop the roasted pistachios using a sharp knife or gently pulse them in a food processor. You want visible chunks rather than a fine meal for the best texture in your Pistachio Coffee Cake.
Can I use a different nut instead of pistachios?
Sure! While pistachios offer a distinct nutty flavor and beautiful green color, you can swap in toasted almonds, walnuts, or pecans if that’s what you have on hand. Each brings its own twist to the classic Pistachio Coffee Cake.
How do I know when the cake is done?
The top should be golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Overbaking can dry out your Pistachio Coffee Cake, so start checking at the 30-minute mark.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients work perfectly in a gluten-free version, so everyone can enjoy a slice of Pistachio Coffee Cake.
Final Thoughts
Whether you’re baking for a special brunch or just craving something cozy and nutty, this Pistachio Coffee Cake is guaranteed to impress. It’s simple enough for a weekday treat but elegant enough for company, so give it a try and watch it become an instant favorite at your table!
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Pistachio Coffee Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio Coffee Cake combines the nutty richness of roasted pistachios with the bold flavor of brewed coffee, creating a moist and flavorful treat perfect for breakfast or an afternoon snack. The cake is light, tender, and infused with warm cinnamon and vanilla accents, offering a delightful balance of textures and tastes in every bite.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Pistachios: Stir in the coarsely chopped roasted pistachios until they are evenly distributed throughout the batter, adding a pleasant crunch and nutty flavor.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- 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
- For a richer flavor, use freshly brewed strong coffee and allow it to cool before adding to the batter.
- You can substitute sour cream with Greek yogurt to add a slight tanginess and reduce fat.
- Ensure eggs are at room temperature to help the batter mix better and rise evenly.
- Chop pistachios coarsely to maintain a nice crunch in the cake.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
