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Moist Pistachio Coffee Cake with Buttery Streusel Topping

A close-up slice of moist pistachio coffee cake featuring a swirl of filling and topped with chopped pistachios.
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Create a tender, nutty pistachio coffee cake topped with a rich, buttery streusel. This easy recipe delivers a showstopper coffee cake 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
  • 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 (plus 2 tablespoons for topping)
  • 1/4 cup finely chopped pistachios (for filling)
  • 1/4 cup packed light brown sugar (for filling)
  • 1/2 teaspoon ground cinnamon (for filling)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fold in the 1/2 cup of finely ground pistachios.
  7. Prepare the filling: In a small bowl, combine the 1/4 cup chopped pistachios, brown sugar, and cinnamon.
  8. Spread half of the cake batter into the prepared pan. Sprinkle the pistachio filling mixture evenly over the batter. Top with the remaining batter.
  9. Prepare the streusel: In a separate bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  10. Sprinkle the streusel topping evenly over the cake batter. Sprinkle the reserved 2 tablespoons of ground pistachios over the streusel.
  11. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 15 minutes before slicing and serving.

Notes

  • For a richer pistachio flavor, use pistachio paste in place of some of the milk, if desired.
  • This moist coffee cake pairs perfectly with a strong cup of coffee or tea for your weekend baking projects.
  • If you prefer a cream cheese layer, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and one egg yolk, then layer it between the cake batter halves before adding the streusel.

Nutrition

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