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–+ servings
Pistachio Coffee Cake

Pistachio Coffee Cake: Indulgent Treat for Any Time

Discover the delightful flavors of Pistachio Coffee Cake, perfect for any occasion and made with nutty richness and buttery goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free blend if needed.
  • 1 cup granulated sugar Brown sugar can deepen the flavor profile.
  • 1 tablespoon baking powder Ensure it's fresh for the best rise.
  • 1 teaspoon salt Feel free to omit for a low-sodium option.
  • ½ cup unsalted butter Coconut oil works as a dairy-free alternative.
  • 2 large eggs A flax egg can be used for a vegan option.
  • ½ cup milk Any plant-based milk can be used instead.
  • ½ cup chopped pistachios Walnuts or almonds are great substitutes.
  • 1 teaspoon ground cinnamon Mix with nutmeg for extra flavor.
  • optional powdered sugar For dusting before serving.
For the Topping
  • ¼ cup extra chopped pistachios Can vary with other nuts.
  • 2 tablespoons cinnamon-sugar blend Mix sugar and cinnamon to your liking.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions for Pistachio Coffee Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, a pinch of salt, and 1 teaspoon of ground cinnamon.
  3. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add in 2 large eggs, one at a time, mixing well after each addition.
  5. Alternate adding the dry mixture and ½ cup of milk to the butter mixture, mixing gently.
  6. Gently fold in ½ cup of chopped pistachios using a spatula.
  7. Pour the batter into your prepared cake pan and smooth the top.
  8. Sprinkle an additional ¼ cup of chopped pistachios and a mixture of 2 tablespoons of sugar with 1 teaspoon of cinnamon over the top.
  9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  10. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  11. Dust with powdered sugar before serving if desired.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure butter is softened and avoid overmixing to maintain texture. Check baking powder freshness before starting.

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