Moist Pistachio Coffee Cake with Buttery Streusel Topping Recipe

Introduction

This moist pistachio coffee cake combines a tender crumb with a buttery, crunchy streusel topping for the perfect balance of textures. Enhanced with yogurt and finely ground pistachios, it’s a delightful treat for breakfast or afternoon coffee breaks.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 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 plain yogurt or sour cream
• 1/2 cup shelled, unsalted pistachios, finely ground
• 1/4 cup milk
• 1/2 cup shelled, unsalted pistachios, roughly chopped (for topping)
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup packed light brown sugar (for topping)
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.
2. Step 2: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: In a separate small bowl, mix the yogurt or sour cream with the finely ground pistachios and milk.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the pistachio-yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Step 7: Pour half of the batter into the prepared pan.
8. Step 8: Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and roughly chopped pistachios. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
9. Step 9: Sprinkle half of the streusel mixture over the batter in the pan.
10. Step 10: Gently spoon the remaining batter over the first layer. Sprinkle the remaining streusel topping over the top layer of batter.
11. Step 11: Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
12. Step 12: Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Tips & Variations

• For extra flavor, lightly toast the pistachios before chopping to enhance their nuttiness.
• You can substitute plain Greek yogurt for a thicker texture and tangier taste.
• Mix in a teaspoon of ground cardamom for a warm, aromatic twist.

Storage

Store the cooled coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving to enjoy that fresh-baked warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the dry ingredients to keep the flavor balanced.

What can I substitute if I don’t have yogurt or sour cream?

You can use buttermilk or a mixture of milk and a teaspoon of lemon juice as a substitute, though the texture and flavor may be slightly different.

Moist Pistachio Coffee Cake with Buttery Streusel Topping Recipe

---

★★★★★

4.6 from 111 reviews

• Author: Naomi
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x

Pin Recipe

Print Recipe

Description

This Moist Pistachio Coffee Cake features a tender, flavorful crumb enhanced with finely ground pistachios and a tangy yogurt base, all topped with a rich, buttery streusel made with chopped pistachios for added texture. Perfect for breakfast or an afternoon treat, this cake combines nutty flavors with a sweet, crumbly topping for a delightful dessert experience.

---

Ingredients

Scale 1x2x3x

Cake Batter

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 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 plain yogurt or sour cream
• 1/2 cup shelled, unsalted pistachios, finely ground
• 1/4 cup milk

Streusel Topping

• 1/2 cup shelled, unsalted pistachios, roughly chopped
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

---

Instructions

1. Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, to incorporate air.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for flavor.
5. Prepare Pistachio Yogurt Mixture: In a small bowl, combine the plain yogurt or sour cream with the finely ground pistachios and milk, mixing well to incorporate the pistachio into the wet ingredients.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the pistachio-yogurt mixture. Begin and end with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the cake tender.
7. Layer Batter: Pour half of the batter evenly into the prepared baking pan.
8. Make Streusel: In a small bowl, mix the 1/2 cup flour, brown sugar, and roughly chopped pistachios. Add the cold butter pieces and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
9. Sprinkle Streusel: Evenly sprinkle half of the streusel mixture over the layer of batter in the pan.
10. Add Remaining Batter and Streusel: Spoon the remaining batter gently over the streusel layer. Then, sprinkle the remaining streusel topping evenly on top.
11. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean, indicating the cake is fully baked.
12. Cool: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute sour cream for yogurt if preferred; both provide moisture and tanginess.
• Make sure not to overmix the batter to keep the cake light and tender.
• If shelled pistachios are not available, unsalted pistachio nuts can be finely ground or chopped as needed.
• Use cold butter for the streusel topping to achieve a crumbly texture.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Pistachio coffee cake, streusel topping, moist cake, nutty dessert, breakfast cake, pistachio recipe