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The Ultimate Moist Pistachio Coffee Cake with Buttery Streusel Topping

A close-up, sunlit slice of pistachio coffee cake showing a vibrant green interior and a thick, crunchy pistachio crumb topping.
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You will make this moist, nutty pistachio coffee cake with a rich, buttery streusel topping. This easy recipe is perfect for your weekend brunch or an afternoon treat with coffee.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (unsalted)
  • 1/4 cup pistachio paste or 2 tablespoons pistachio extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, milk, ground pistachios, and pistachio paste or extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pistachios.
  7. Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel topping evenly over the batter. Gently spoon the remaining batter over the streusel layer. Top with the remaining streusel.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the pistachio coffee cake cool in the pan for 15 minutes before slicing and serving warm or at room temperature.

Notes

  • For an extra rich flavor, substitute almond flour for 1/4 cup of the all-purpose flour in the cake batter.
  • If you want a cream cheese layer, mix 4 ounces softened cream cheese with 1/4 cup sugar and 1 egg yolk, then swirl it into the first layer of batter before adding the streusel.
  • You can use store-bought pistachio paste, or make your own by blending shelled pistachios with a little neutral oil until smooth.

Nutrition

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