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Moist Pistachio Coffee Cake with Buttery Streusel Topping

A moist square slice of pistachio coffee cake featuring a green pistachio crumb interior and a crunchy streusel topping.
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You will bake a moist, tender pistachio coffee cake topped with a buttery streusel. This nutty breakfast cake is perfect for brunch and pairs well 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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (or pistachio paste)
  • 1/4 cup finely chopped pistachios for batter
  • 1/2 cup light brown sugar, packed (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup shelled pistachios, roughly chopped (for streusel topping)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This step builds texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the milk and the finely ground pistachios (or paste).
  6. Alternate adding the dry ingredients and the pistachio-milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix. Fold in the 1/4 cup chopped pistachios for the batter.
  7. Prepare the streusel: In a separate small bowl, combine the brown sugar, 1/4 cup flour, and cinnamon. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the roughly chopped pistachios for the topping.
  8. Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the streusel mixture over the top.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This tender crumb cake is best enjoyed warm or at room temperature.

Notes

  • For an even richer pistachio flavor, substitute 1/4 cup of the milk with pistachio milk or use 2 tablespoons of pistachio paste in the batter.
  • If you want a cream cheese filling variation, prepare a simple mixture of 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg yolk. Spread half the batter in the pan, top with the cream cheese mixture, then top with the remaining batter and streusel.
  • This cake pairs wonderfully with a simple glaze made from powdered sugar and a splash of lemon juice or coffee.

Nutrition

Find it online: https://gourmetgaze.com/pistachio-coffee-cake-moist-streusel-recipe/