If you’re on the lookout for a delightful treat that pairs nutty richness with cozy coffee flavors, you have to try this Pistachio Coffee Cake Recipe. This cake is a beautiful balance of tender crumb and crunchy pistachio bits, all tied together with the warm aroma of cinnamon and real brewed coffee. It’s perfect for weekend brunches, afternoon snacks, or even a simple dessert that feels special yet approachable. Once you make this Pistachio Coffee Cake Recipe, I promise it will become one of your go-to recipes whenever you want to impress with minimal effort.
Ingredients You’ll Need
These ingredients are refreshingly simple but each one plays a crucial role in crafting the perfect texture, flavor, and color of your Pistachio Coffee Cake Recipe. From the buttery richness to the nutty crunch and the subtle coffee undertone, every item adds a layer of deliciousness.
- 1 ½ cups all-purpose flour: Provides the foundation for a soft and tender crumb.
- 1 cup granulated sugar: Adds just the right amount of sweetness to balance the flavors.
- ¾ cup unsalted roasted pistachios, coarsely chopped: Gives the cake its signature nutty crunch and color contrast.
- 2 tsp baking powder: Ensures the cake rises beautifully and stays fluffy.
- ½ tsp salt: Enhances all the other flavors without being overpowering.
- 1 tsp ground cinnamon: Brings warmth and a subtle spice that pairs beautifully with coffee.
- ½ cup sour cream (or Greek yogurt): Adds moisture and a hint of tang that keeps the cake from being dry.
- ½ cup brewed coffee (cooled): Infuses the batter with rich, deep flavor that is unmistakably coffee-inspired.
- 3 large eggs (room temperature): Provide structure and richness for a perfectly balanced cake.
- 1 tsp vanilla extract: Adds a touch of sweetness and rounds out the flavor profile.
- ½ cup unsalted butter (softened): Contributes tenderness and a creamy texture throughout the cake.
How to Make Pistachio Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This step gets everything ready so you can focus entirely on creating that perfect batter without rushing at the end.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures the leavening agents and spices distribute evenly throughout the batter, guaranteeing consistent flavor and texture in every bite.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This usually takes 3 to 4 minutes with an electric mixer. This fluffy base traps air which helps your cake rise beautifully.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one fully incorporates before adding the next. Then mix in the vanilla extract. This gradual addition helps to create a smooth, rich batter that’s perfect for balancing moisture and structure.
Step 5: Incorporate Sour Cream and Coffee
Gently fold in the sour cream until fully combined, then slowly whisk in the cooled brewed coffee. The sour cream keeps the cake tender while the coffee adds a robust flavor punch without any bitterness.
Step 6: Stir in the Pistachios
Finally, fold in the coarsely chopped pistachios evenly throughout the batter. They provide delightful texture and bring a nutty charm which is the highlight of this Pistachio Coffee Cake Recipe.
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top gently with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing!
Step 8: Cool Before Serving
Allow the cake to cool slightly in the pan before removing it. This resting period lets it set perfectly so that every slice holds its shape and texture beautifully.
How to Serve Pistachio Coffee Cake Recipe
Garnishes
Sprinkle some extra chopped pistachios on top of the cake after baking for an inviting crunch and vibrant green hue. Dusting with a little powdered sugar or a light drizzle of honey also adds a lovely touch that elevates its presentation and taste.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee or a creamy cappuccino for a true coffeehouse experience at home. For an added treat, serve alongside fresh seasonal fruits like berries or sliced pears to balance the nutty and slightly spiced flavors.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert feel. For a brunch spread, cut the cake into bite-sized squares and arrange on a pretty platter for easy sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Pistachio Coffee Cake Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps the cake moist and preserves that fresh-baked taste.
Freezing
You can freeze portions of this coffee cake by wrapping slices individually in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep well for up to 3 months, so you can enjoy this treat anytime you want with minimal prep.
Reheating
To enjoy the cake warm again, simply microwave a slice for 15 to 20 seconds or reheat in a low oven for about 10 minutes. This refreshes the taste and texture without drying it out.
FAQs
Can I substitute sour cream with something else?
Yes! Greek yogurt is a fantastic substitute for sour cream in this recipe. It keeps the moisture and tanginess that make the cake tender and flavorful.
Do I have to use brewed coffee in the batter?
The brewed coffee is essential for the distinct flavor of this Pistachio Coffee Cake Recipe. However, you can use strong instant coffee dissolved in a bit of water as an alternative if you don’t have brewed coffee on hand.
Can I use salted pistachios instead of unsalted?
It’s best to use unsalted pistachios to control the overall saltiness of the cake. If you use salted nuts, reduce or omit the added salt in the batter to balance the flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs clinging to it, your cake is perfectly baked and ready to come out of the oven.
Is this recipe suitable for making cupcakes?
Absolutely! You can divide the batter into a lined muffin tin and bake for about 18-22 minutes. Just keep an eye on them so they don’t overbake, and you have delightful pistachio coffee cupcakes.
Final Thoughts
There’s something incredibly comforting about a homemade cake that’s both simple and full of personality, and this Pistachio Coffee Cake Recipe hits that mark beautifully. Whether you’re serving it to friends or just treating yourself to a special moment, it’s a recipe you’ll want to make again and again. So go ahead, whip up this scrumptious cake, and enjoy every nutty, coffee-infused bite!
Print
Pistachio Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Coffee Cake blends the rich flavors of roasted pistachios and brewed coffee into a moist, spiced cake perfect for breakfast or an afternoon treat. The combination of cinnamon and coffee creates a warm aroma, while the sour cream adds tenderness, resulting in a delightful, nutty cake that serves 8.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup sour cream (or Greek yogurt)
- ½ cup brewed coffee (cooled)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup unsalted butter (softened)
Other
- 1 cup granulated sugar
- ¾ cup unsalted roasted pistachios, coarsely chopped
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, ensuring a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition, then stir in the vanilla extract until the batter is smooth and homogeneous.
- Combine wet ingredients: Fold the sour cream into the batter until just combined, then gradually blend in the cooled brewed coffee, maintaining a smooth consistency without overmixing.
- Add pistachios: Gently stir in the coarsely chopped roasted pistachios, distributing them evenly throughout the batter for a nutty crunch.
- Bake the cake: Pour the prepared batter into the greased cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool slightly in the pan before slicing and serving warm or at room temperature.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and reduced fat.
- Ensure the brewed coffee is cooled before adding to prevent curdling or cooking the eggs prematurely.
- Chopping the pistachios coarsely will add a pleasant texture contrast in the cake.
- To turn this into a gluten-free recipe, substitute with a gluten-free flour blend designed for baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
