If you’re ready to indulge in something truly delightful, this Pistachio Coffee Cake Recipe is the perfect treat to satisfy your sweet tooth and impress your friends and family. Crunchy, buttery pistachios combined with tender cake layers and a luscious pistachio cream filling make this dessert a total showstopper. It’s a beautifully balanced coffee cake that pairs a nutty richness with a moist, delicate crumb, all topped with a flavorful glaze for that extra touch of sweetness. Trust me, once you try this Pistachio Coffee Cake Recipe, it’ll quickly become one of your favorite go-to baked goods for any occasion.

Ingredients You’ll Need

The image shows a white marbled surface with several clear glass bowls arranged in a loose circle. There are two bowls filled with shelled pistachios, showing their green and brown textures. Other bowls contain white powders or liquids, with one bowl holding a creamy white substance with a wooden spoon dipped in it. A larger bowl holds a pale green liquid with a white spoon resting inside. A smaller bowl contains a dark brown liquid. A colorful striped cloth with pink, blue, and green stripes is placed to the right side of the image. Scattered pistachio shells and nuts are spread around the setup. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward creating this heavenly Pistachio Coffee Cake Recipe. Each component plays a crucial role—from the pistachios providing flavor and texture, to the yogurt and buttermilk ensuring a moist, tender crumb, and the variety of sugars giving just the right sweetness to balance the nuttiness.

1/2 cup pistachios (raw and shelled): Adds a fresh, nutty crunch to the crumb topping.
1/2 cup all-purpose flour: Provides structure to the crumb topping.
3 tablespoons granulated sugar: Sweetens the crumb topping perfectly without overpowering.
5 tablespoons unsalted butter (cold): Creates a rich, crumbly texture in the topping layer.
2 cups all-purpose flour: Forms the base of the cake, giving it body and a tender bite.
2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
1/4 teaspoon baking soda: Works alongside baking powder for ideal leavening.
1/4 teaspoon sea salt: Enhances the flavors and balances the sweetness.
2/3 cups buttermilk: Adds moisture and a slight tang, enriching the cake’s flavor.
2 teaspoons apple cider vinegar: Reacts with baking soda to give an airy, light texture.
1 cup pistachios (raw and shelled): Ground finely to infuse the batter with nutty richness.
1 cup granulated sugar: Sweetness that blends seamlessly into the cake layers.
5 tablespoons unsalted butter (room temperature): Creams with sugar to create a luscious batter base.
1 cup Greek yogurt (room temperature): Brings moisture and tang, keeping the cake tender.
2 teaspoons vanilla extract: Adds warm, inviting aroma and flavor.
1/4 teaspoon almond or pistachio extract (optional): Boosts the nutty essence for dedicated fans of pistachio.
1 cup pistachio cream spread (NOT pistachio butter): The secret layer that elevates this cake into something spectacular.
4 tablespoons pistachio cream spread: For the glaze, adding richness and color.
1/2 cup powdered sugar: Sweetness and smooth texture for the glaze.
2 tablespoons milk: Helps achieve the perfect consistency for drizzling glaze.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pistachio Coffee Cake Recipe

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 320 degrees F. Line the bottom of an 8-inch springform pan with parchment paper to ensure the cake doesn’t stick and bakes evenly. This simple prep step sets the stage for a flawless bake.

Step 2: Make the Pistachio Crumb Topping

Next, create that irresistible topping by pulsing pistachios, flour, and sugar together in a food processor until roughly chopped. Add the cold butter and pulse until the mixture resembles coarse crumbs. This crumb topping adds a perfect crunchy texture contrast to the soft cake layers below.

Step 3: Prepare the Dry Cake Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Setting these aside will make combining the batter easier and ensures even distribution of leavening agents for a perfect rise.

Step 4: Grind Pistachios and Sugar for the Batter

Pulse one cup of pistachios with sugar until finely ground. This pistachio sugar mix infuses the batter with concentrated nutty flavor, making the cake luscious and deeply aromatic.

Step 5: Beat Butter and Sugar Mixture

Using an electric mixer, beat the room temperature butter for about a minute until creamy. Add the pistachio sugar blend and beat for two more minutes until fluffy—this step ensures your cake is tender and moist.

Step 6: Incorporate Wet Ingredients

Add the Greek yogurt, apple cider vinegar, vanilla extract, and almond or pistachio extract (if using) to the butter mixture. Beat until well combined, stopping occasionally to scrape down the sides for an even mix.

Step 7: Combine Dry and Wet Ingredients

Gradually add the buttermilk and the dry flour mixture in two parts, whisking or folding gently after each addition to prevent over-mixing. Using a spatula here helps maintain the cake’s tender crumb.

Step 8: Assemble the Layers

Spread half of the batter evenly into the prepared springform pan. Carefully spread the pistachio cream spread on top in a smooth layer, then add the remaining batter and smooth it out evenly. Finally, sprinkle the pistachio crumb topping liberally over the surface.

Step 9: Bake Until Perfect

Bake for 50-60 minutes, or until a skewer inserted near the center comes out with just a few moist crumbs. If the skewer tests wet batter, give the cake an additional 5 minutes. Precision here makes all the difference to texture.

Step 10: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before carefully releasing the springform ring. Transfer your cake to a wire rack to cool completely. Whisk together the powdered sugar, pistachio cream spread, and milk to create a silky glaze. Drizzle it over your cooled cake for a lovely finishing touch.

How to Serve Pistachio Coffee Cake Recipe

A round cake with a golden brown crumbly top sits on a white scalloped plate. A woman's hand is pouring a thick green sauce slowly over the cake, creating drips running down the sides. The green sauce contrasts with the light dusting of white powdered sugar sprinkled evenly over the cake's surface. The background and surface have a white marbled texture, adding a clean look to the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few chopped pistachios sprinkled atop after glazing add an elegant crunch and a pop of color. You could also dust the cake lightly with powdered sugar for a sweet snowy effect that’s a feast for the eyes and palate alike.

Side Dishes

This Pistachio Coffee Cake Recipe shines alongside a fresh cup of coffee or tea. For a brunch spread, pair it with fresh fruit salad or a dollop of whipped cream to balance its rich texture and invite contrasting flavors.

Creative Ways to Present

Slice the cake into generous wedges and serve on decorative plates with a sprig of mint or edible flowers for a touch of sophistication. Alternatively, cut into small squares and serve bite-sized pieces at gatherings—it’s sure to be a conversation starter!

Make Ahead and Storage

Storing Leftovers

After you enjoy a slice or two, store leftovers in an airtight container at room temperature for up to two days. This keeps the cake moist and the crumb topping crisp and fresh. If your kitchen is on the warmer side, refrigeration is a safe bet.

Freezing

This coffee cake freezes beautifully. Wrap tightly in plastic wrap and then foil, or place in an airtight container before freezing for up to three months. When you’re ready, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

To revive your pistachio coffee cake’s fresh-baked warmth, warm slices in a toaster oven or microwave for 15-20 seconds. The glaze will soften perfectly, and the cake layers will regain their tender crumb texture.

FAQs

Can I use pistachio butter instead of pistachio cream spread?

Pistachio cream spread has a lighter texture and sweetness compared to pistachio butter, which is thicker and less sweet. For the best results with this Pistachio Coffee Cake Recipe, stick to the pistachio cream spread to achieve that smooth filling and glaze.

Is it necessary to use buttermilk in the recipe?

Buttermilk adds acidity that reacts with baking soda to create a tender and fluffy cake. If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Can I make this cake dairy-free?

Yes, but some adjustments are needed. Substitute dairy butter with a vegan butter or coconut oil, and replace Greek yogurt and buttermilk with non-dairy yogurt and your favorite plant-based milk combined with vinegar for acidity.

How long does the Pistachio Coffee Cake Recipe take to bake?

The total baking time ranges from 50 to 60 minutes, depending on your oven and pan. It’s important to test with a skewer starting at 50 minutes for perfect doneness.

Can I add other nuts or flavors to the recipe?

Absolutely! While pistachios are the star here, you can mix in chopped almonds or walnuts for extra texture, or add citrus zest like orange or lemon to brighten the flavor. Just be mindful to maintain the balance of liquids.

Final Thoughts

I can’t recommend this Pistachio Coffee Cake Recipe enough if you’re craving a dessert that’s both comforting and a little bit fancy. It’s a wonderful way to bring pistachios to center stage in a soft, moist cake layered with luscious cream and topped with the perfect crumbly crunch. Make a batch, pour yourself a cup of coffee, and get ready to enjoy one of the most satisfying cakes you’ll make all year long!