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Moist Pistachio Coffee Cake with Buttery Streusel

Close-up of a moist slice of pistachio coffee cake with a brown sugar crumb topping and chopped pistachios.
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You make this moist, tender pistachio coffee cake from scratch. It features a rich, nutty pistachio flavor and a crumbly, buttery streusel topping, making it perfect for brunch or a cozy morning treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 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)
  • 1/2 cup shelled pistachios, roughly chopped (for cake and topping)
  • 1/4 cup light brown sugar (for streusel)
  • 2 tablespoons all-purpose flour (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together 3/4 cup of the granulated sugar and the softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, combine the milk and the finely ground pistachios. Add this mixture alternately with the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the roughly chopped pistachios. Pour the batter into the prepared pan and spread evenly.
  7. Prepare the streusel: In a small bowl, combine the remaining 1/4 cup granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the batter.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For an extra nutty flavor, you can substitute 1/4 cup of the all-purpose flour with almond flour.
  • If you want a cream cheese swirl, mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon vanilla, then dollop over the batter before adding the streusel.
  • This cake pairs well with your morning coffee or afternoon tea.

Nutrition

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