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Air Fryer Pistachio Coffee Cake Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 9 servings

Description

This Air Fryer Pistachio Coffee Cake is a moist, flavorful dessert perfect for any occasion. Featuring a unique blend of all-purpose and coconut flours with a hint of almond extract, this cake is topped with a smooth glaze and crunchy chopped pistachios and slivered almonds. The air fryer method provides a quick and even bake, making it a convenient alternative to traditional oven-baking.

Ingredients

Cake Batter

  • 1/4 Cup unsalted butter
  • 1/4 Cup brown sugar
  • 1 egg
  • 1 Teaspoon almond extract
  • 1/4 Cup whole milk
  • 1/2 Cup all purpose flour
  • 1/3 Cup coconut flour
  • 1/4 Cup coconut flakes (sweetened)
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 Package pistachio pudding mix

Glaze and Toppings

  • 2 Cups icing sugar
  • 2 Tablespoon unsalted butter
  • 1/2 Teaspoon almond extract
  • 4 Tablespoon heavy cream
  • 1/2 Cup pistachios (chopped)
  • 1/4 Cup almonds (slivered)

Instructions

  1. Preheat the Air Fryer: Preheat your air fryer to 350 degrees Fahrenheit (175 degrees Celsius) for 5 minutes to ensure it reaches the perfect temperature for baking the cake evenly.
  2. Prepare Cake Batter – Cream Butter and Sugar: In a stand mixer, cream together the unsalted butter and brown sugar until the mixture is light and fluffy, which helps to incorporate air into the batter for a tender cake.
  3. Combine Dry and Wet Ingredients: In one bowl, mix together the all-purpose flour, coconut flour, sweetened coconut flakes, baking powder, baking soda, and pistachio pudding mix. In another bowl, whisk together the egg, almond extract, and whole milk.
  4. Mix Batter Thoroughly: Gradually add the dry ingredient mixture to the butter and sugar mixture in the mixer and blend on low speed until incorporated. Slowly pour in the wet ingredients and continue mixing until the batter is smooth and homogenous.
  5. Prepare for Air Frying: Lightly spray a loaf pan with nonstick cooking spray to prevent sticking. Pour the prepared batter into the loaf pan evenly, then cover the pan tightly with aluminum foil to prevent the top from browning too quickly.
  6. Air Fry the Cake: Place the foil-covered loaf pan into the air fryer basket. Cook for 25 minutes, then carefully remove the foil and continue to cook for an additional 5 minutes to lightly brown the top. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
  7. Prepare the Glaze: While the cake is baking, combine the icing sugar, unsalted butter, almond extract, and heavy cream in a medium bowl. Beat on high speed until the glaze is smooth and creamy.
  8. Cool and Decorate the Cake: Allow the cooked cake to cool in the pan for 10 minutes, then carefully remove it from the loaf pan. Spread the prepared glaze evenly over the top of the cake. Sprinkle the chopped pistachios and slivered almonds over the glaze to finish.

Notes

  • Make sure to cover the cake with foil while air frying to prevent over-browning.
  • Check cake doneness with a toothpick since air fryer temperatures can vary.
  • Use a loaf pan that fits comfortably inside your air fryer basket.
  • The glaze can be adjusted in thickness by adding more or less heavy cream.
  • Substitute almond extract with vanilla extract if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: American

Find it online: https://sarabaking.com/air-fryer-pistachio-coffee-cake-recipe/