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Pistachio Coffee Cake Recipe

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3.9 from 1 review

This Pistachio Coffee Cake features a tender Greek yogurt-based batter layered with a cinnamon-sugar filling, studded with crushed pistachios, and topped with a buttery pistachio streusel. Baked to golden perfection, it offers a delightful balance of nutty crunch and warm spice—perfect for breakfast, brunch, or an indulgent snack.

  • Total Time: 1 hour 3 minutes
  • Yield: 9 servings

Ingredients

Filling

  • 1/2 cup coconut sugar
  • 1 tbsp ground cinnamon

Streusel Topping

  • 1/4 cup crushed pistachios
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 cup coconut sugar
  • 1/4 cup butter (melted)

Cake

  • 1/2 cup unsalted butter (melted)
  • 2/3 cup coconut sugar
  • 1.5 cups Greek yogurt
  • 2 eggs
  • 1 tbsp vanilla bean paste
  • 2 cups all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup crushed pistachios

Instructions

  1. Crush Pistachios: Start by crushing the pistachios in a food processor until they reach a small, almost powder-like consistency. If you don’t have a food processor, finely chop them with a knife.
  2. Make Cinnamon-Sugar Filling: In a small bowl, combine the coconut sugar and ground cinnamon until well mixed. Set aside for later use.
  3. Prepare Streusel Topping: In another bowl, mix crushed pistachios, all-purpose flour, coconut sugar, and salt. Pour in the melted butter and stir until the mixture forms a crumbly, sandy texture. Set aside.
  4. Prepare Baking Pan: Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the cake.
  5. Cream Butter and Sugar: In a large mixing bowl, cream together the melted butter and coconut sugar using a mixer or whisk until light and fluffy, about 2-3 minutes.
  6. Add Wet Ingredients: Beat in the eggs, Greek yogurt, and vanilla bean paste until fully incorporated and smooth.
  7. Add Dry Ingredients: Gradually add the flour, baking soda, baking powder, and salt. Stir until a smooth batter forms without overmixing.
  8. Fold in Pistachios: Gently fold the crushed pistachios into the batter to distribute them evenly throughout.
  9. Assemble Cake Layers: Pour half of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar filling on top. Then carefully dollop the remaining batter over the filling and use a knife or spatula to spread it into an even layer.
  10. Add Streusel Topping: Evenly sprinkle the pistachio streusel topping over the entire surface of the batter.
  11. Bake: Bake the cake at 350°F (175°C) for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool and Serve: Let the cake cool in the pan for 20 minutes, then lift it out using the parchment paper overhang and transfer to a cooling rack. Cool for an additional 15 minutes before slicing. Serve warm, optionally drizzled with pistachio cream for added richness.

Notes

  • Use parchment paper with overhang to easily lift the cake out of the pan after baking.
  • For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
  • Crush pistachios finely for better distribution and texture.
  • The cake is best enjoyed warm and can be paired with a drizzle of pistachio cream or a simple glaze.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/pistachio-coffee-cake-recipe/