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
Scale
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
