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Pistachio Coffee Cake Recipe

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3.8 from 1 review

  • Author: Sara
  • Total Time: 58 minutes
  • Yield: 12 servings

Description

This Pistachio Coffee Cake is a delightful layered treat combining a moist Greek yogurt batter with crunchy pistachio streusel topping and a cinnamon-sugar filling. It’s perfect for a breakfast or snack, offering a beautiful balance of nutty flavors and sweet spice with a soft, tender crumb.

Ingredients

Cinnamon-Sugar Filling

  • 1/2 cup coconut sugar
  • 1 tbsp ground cinnamon

Pistachio Streusel Topping

  • 1/4 cup crushed pistachios
  • 1/2 cup all-purpose flour
  • 1/4 cup coconut sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (melted)

Batter

  • 2/3 cup coconut sugar
  • 1.5 cups Greek yogurt
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 tbsp vanilla bean paste
  • 2 cups all-purpose flour (can substitute gluten free flour blend)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup pistachios (crushed)
  • 1/2 cup unsalted butter (melted, for creaming)

Instructions

  1. Crush the Pistachios: Start by crushing the pistachios using a food processor until they break down to a powder-like texture. If you don’t have a food processor, finely chop them by hand with a knife.
  2. Make Cinnamon-Sugar Filling: In a small bowl, mix together coconut sugar and ground cinnamon until combined. Set aside.
  3. Prepare Pistachio Streusel: Combine the crushed pistachios, all-purpose flour, coconut sugar, and salt in a separate bowl. Pour in the melted butter and mix until you achieve a crumbly, sandy texture. Set aside for topping later.
  4. Prepare Baking Pan: Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the cake once baked.
  5. Cream Butter and Sugar: In a large mixing bowl, cream together coconut sugar and melted butter using a mixer or whisk until the mixture is light and fluffy, about 2-3 minutes.
  6. Add Wet Ingredients: Beat in the eggs, Greek yogurt, almond extract, and vanilla bean paste until the batter is smooth and fully combined.
  7. Add Dry Ingredients: Gradually fold in the flour, baking soda, baking powder, and salt until the batter is smooth. Then fold in the crushed pistachios evenly.
  8. Assemble the Cake: Pour half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar filling over the batter. Then, carefully dollop the remaining batter over the filling and use a knife or spatula to spread it out evenly.
  9. Add Streusel Topping: Sprinkle the pistachio streusel mixture evenly over the top surface, covering all areas for a crumbly finish.
  10. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool and Serve: Let the cake cool in the pan for 20 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack to cool for an additional 15 minutes. Slice and enjoy warm. For extra indulgence, drizzle with pistachio cream if desired.

Notes

  • Ensure pistachios are finely crushed to blend well throughout the batter and topping.
  • Use parchment paper with overhang to easily lift the cake from the pan without breaking.
  • You can substitute gluten free flour if desired for a gluten-free version.
  • The almond extract and vanilla bean paste add depth of flavor, but can be omitted or substituted with vanilla extract.
  • Serve warm for the best texture and flavor, optionally paired with pistachio cream for extra richness.
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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