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Ultra Moist Pistachio Coffee Cake with Buttery Streusel

Close-up of a moist slice of pistachio coffee cake showing the green crumb and rich brown streusel topping with chopped pistachios.
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You will make this ultra moist pistachio coffee cake featuring rich, nutty flavor and a generous, buttery streusel topping. This recipe is simple to follow and perfect for brunch or an afternoon treat.

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 (pistachio flour)
  • 1/4 cup pistachio paste or finely ground pistachios mixed with 1 teaspoon oil
  • 1/2 cup brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup chopped pistachios (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 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 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar and 1/2 cup softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and pistachio paste.
  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. Pour half of the batter into the prepared pan.
  7. Prepare the streusel: In a small bowl, combine the brown sugar, 1/2 cup flour, and 1/4 cup chopped pistachios. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle half of the streusel mixture evenly over the batter in the pan.
  9. Gently spread the remaining batter over the streusel layer.
  10. Sprinkle the remaining streusel mixture over the top of the cake batter.
  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 for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a stronger pistachio flavor, substitute 1/4 cup of the all-purpose flour in the cake batter with more finely ground pistachios.
  • If you do not have pistachio paste, you can use 1/4 cup of finely ground pistachios mixed with 1 teaspoon of neutral oil (like canola or vegetable oil) to mimic the moisture and flavor.
  • This cake pairs wonderfully with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

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