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
Scale
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.
