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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake showing green crumb and brown streusel topping.
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You make this tender, nutty pistachio coffee cake with a rich, buttery streusel topping. It is perfect for brunch, breakfast, or a cozy afternoon treat paired with your coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled, unsalted pistachios, finely ground
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup finely ground pistachios (for cake batter)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

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 aside.
  3. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together the milk and sour cream.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fold in the 1/2 cup of finely ground pistachios into the batter.
  7. Prepare the buttery streusel: In a separate small bowl, combine the 1/4 cup sugar, 1/4 cup flour, and cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle the remaining streusel over the top layer.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the pistachio coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a richer pistachio flavor, use pistachio paste in the batter instead of some of the ground nuts.
  • If you want a cream cheese filling layer, prepare a simple cream cheese mixture and spread it over the first layer of batter before adding the first streusel layer.
  • This tender crumb cake pairs wonderfully with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

Find it online: https://cravybite.link/pistachio-coffee-cake-moist-streusel-recipe/