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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist pistachio coffee cake, cut to show the crumb texture and green pistachio pieces.
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Bake this moist pistachio coffee cake featuring a rich, buttery streusel topping for a perfect homemade coffee cake experience. This recipe uses simple ingredients to achieve a wonderfully nutty crumb that is ideal for weekend brunch or an easy breakfast cake.

Ingredients

Scale
  • 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
  • 1/2 cup shelled, chopped pistachios
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup chopped pistachios
  • For the Optional Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a small bowl, whisk together the milk and the 1/2 cup finely ground pistachios.
  6. Gradually add the flour mixture to the wet ingredients, alternating with the milk mixture, beginning and ending with the flour. Mix only until just combined. Do not overmix. Fold in the 1/2 cup chopped pistachios gently.
  7. Prepare the streusel: In a separate small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the 1/4 cup chopped pistachios.
  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, and then sprinkle the remaining streusel mixture over the top layer.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before removing it.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or completely cooled cake.
  12. Slice and serve this flavorful breakfast bake.

Notes

  • For a deeper pistachio flavor, you can substitute a portion of the all-purpose flour with pistachio flour.
  • If you want a richer cake, replace the milk with buttermilk.
  • This cake pairs well with coffee or tea for your morning routine.

Nutrition

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