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Moist Pistachio Coffee Cake with Crumbly Streusel Topping

Cross-section view of a moist pistachio coffee cake featuring green pistachio pieces throughout and a rich crumb topping.
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A simple recipe for a moist, nutty pistachio coffee cake featuring a buttery streusel topping, perfect for brunch or an afternoon 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
  • 1/2 cup chopped pistachios for topping
  • 1/2 cup packed light brown sugar for streusel
  • 1/4 cup all-purpose flour for streusel
  • 1/4 cup cold unsalted butter, cut into small pieces for streusel

Instructions

  1. Preheat your oven to 350 degrees F. 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, beat the softened butter and 3/4 cup of the granulated sugar until light and fluffy.
  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 flour mixture. Mix until just combined.
  6. Fold in the 1/2 cup finely ground pistachios into the batter.
  7. Prepare the streusel: In a small bowl, combine the brown sugar, 1/4 cup flour, and the 1/4 cup cold butter pieces. Use your fingers or a pastry blender to cut the butter into the sugar mixture until coarse crumbs form. Stir in the 1/2 cup chopped pistachios.
  8. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter. Top with the remaining batter, and then sprinkle the remaining streusel mixture over the top.
  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 for 15 minutes before slicing and serving.

Notes

  • For a more intense pistachio flavor, you can substitute 1/4 cup of the milk with pistachio paste or extract.
  • You can make this cake ahead of time and store it covered at room temperature for up to two days.
  • If you do not have ground pistachios, pulse shelled pistachios in a food processor until finely ground, being careful not to over-process into butter.

Nutrition

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