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Pistachio Coffee Cake Recipe

Pistachio Coffee Cake Recipe: Moist, Nutty Bliss Awaits

This Pistachio Coffee Cake Recipe delivers a moist, nutty dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour Feel free to use a gluten-free blend for a fantastic alternative.
  • 1 tablespoon baking powder Don't skip this for that fluffy cake texture.
  • 1 teaspoon ground cinnamon A must-have for enhancing the cake's aroma and taste.
  • ½ teaspoon salt Essential for bringing out all the flavors.
  • ½ cup unsalted butter Make sure it's softened for easy hand mixing.
  • 1 cup granulated sugar Consider replacing some with brown sugar for nuanced flavor.
  • 2 large eggs Beat them until pale for a lighter texture.
  • 1 teaspoon vanilla extract Opt for pure extract for optimal taste.
  • ½ cup sour cream Greek yogurt is a perfect substitute.
  • ½ cup brewed coffee Swap for milk or a non-dairy option if preferred.
  • ¾ cup roasted pistachios Make sure to chop them coarsely for the best texture.
Optional Topping
  • powdered sugar A light sprinkle enhances presentation.
  • vanilla glaze Drizzle over cooled cake for a lovely finish.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt.
  3. In a separate large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3 to 4 minutes.
  4. Add 2 large eggs to the creamed mixture, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of pure vanilla extract.
  5. Gently fold in ½ cup of sour cream until just combined, then gradually introduce the dry mixture followed by ½ cup of cooled brewed coffee.
  6. Fold in ¾ cup of coarsely chopped roasted pistachios gently with a spatula.
  7. Pour the prepared batter into the greased cake pan and smooth the top with a spatula.
  8. Place the cake pan in your preheated oven and bake for 30-35 minutes.
  9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Serve warm with whipped cream or Greek yogurt for maximum enjoyment.

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