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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside for later use.
- 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.
- 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.
- 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.
- 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.
- Layer Batter: Pour half of the batter evenly into the prepared baking pan.
- 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.
- Sprinkle Streusel: Evenly sprinkle half of the streusel mixture over the layer of batter in the pan.
- Add Remaining Batter and Streusel: Spoon the remaining batter gently over the streusel layer. Then, sprinkle the remaining streusel topping evenly on top.
- 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.
- 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
