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Pistachio Coffee Cake Recipe

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4.4 from 7 reviews

This Pistachio Coffee Cake is a delightful, nutty treat featuring a moist pistachio cake layered with luscious pistachio cream spread and topped with a crunchy pistachio crumb. Perfect for breakfast or a cozy afternoon snack, it combines rich flavors of pistachios, vanilla, and a hint of almond or pistachio extract, finished with a smooth pistachio glaze for a perfect balance of sweetness and texture.

Ingredients

Pistachio Crumb Topping

  • 1/2 cup pistachios (raw and shelled)
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter (cold)

Pistachio Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2/3 cups buttermilk
  • 2 teaspoons apple cider vinegar
  • 1 cup pistachios (raw and shelled)
  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter (room temperature)
  • 1 cup Greek yogurt (room temperature)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond or pistachio extract (optional)

Assembly

  • 1 cup pistachio cream spread (this is NOT pistachio butter)

Pistachio Glaze

  • 4 tablespoons pistachio cream spread
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat: Preheat your oven to 320 degrees Fahrenheit. Line the bottom of an 8-inch springform pan with parchment paper and set aside for later use.
  2. Make Pistachio Crumb Topping: Add 1/2 cup pistachios, 1/2 cup flour, and 3 tablespoons granulated sugar to a food processor. Pulse until the mixture is roughly ground. Add 5 tablespoons of cold unsalted butter and pulse again until the mixture resembles coarse crumbs. Transfer to a bowl and set aside.
  3. Prepare Dry Ingredients for Cake: In a medium bowl, mix together 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon sea salt. Set this mixture aside.
  4. Make Pistachio Sugar Mixture: Add 1 cup pistachios and 1 cup granulated sugar to the food processor and pulse until finely ground to create a pistachio sugar blend.
  5. Cream Butter and Pistachio Sugar: In a large bowl, beat 5 tablespoons room temperature unsalted butter with an electric mixer for about 1 minute. Add the pistachio sugar blend and continue beating for 2 minutes until well combined and fluffy.
  6. Add Wet Ingredients: Add 1 cup Greek yogurt, 2 teaspoons apple cider vinegar, 2 teaspoons vanilla extract, and optional 1/4 teaspoon almond or pistachio extract to the bowl. Beat the mixture until incorporated, stopping occasionally to scrape down the sides and bottom of the bowl.
  7. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and 2/3 cup buttermilk to the wet ingredients in two increments, whisking gently after each addition. Use a spatula to fold the batter to avoid overmixing.
  8. Assemble Cake Layers: Spread half of the pistachio cake batter evenly on the bottom of the prepared springform pan. Layer 1 cup of pistachio cream spread evenly over the batter. Spoon the remaining cake batter on top and smooth the surface.
  9. Add Crumb Topping: Evenly sprinkle the prepared pistachio crumb topping over the top layer of cake batter.
  10. Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out with a few moist crumbs but no raw batter. If batter is still wet, bake for an additional 5 minutes and retest.
  11. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges, remove the springform ring, and transfer the cake to a wire rack to cool completely.
  12. Prepare Pistachio Glaze: In a small bowl, whisk together 4 tablespoons pistachio cream spread, 1/2 cup powdered sugar, and 2 tablespoons milk until smooth.
  13. Glaze and Serve: Dust the cooled cake with powdered sugar and drizzle the prepared pistachio glaze evenly over the top before serving.

Notes

  • Use good quality raw pistachios for the best flavor and texture.
  • Ensure butter and yogurt are at room temperature for smooth mixing.
  • Do not confuse pistachio cream spread with pistachio butter; they have different textures and flavors.
  • Line the springform pan with parchment to prevent sticking and ensure easy removal.
  • Check the cake near the end of baking to avoid overbaking and dryness.
  • The optional almond or pistachio extract enhances the nutty flavor but can be omitted if unavailable.
  • The cake is best enjoyed the day it’s made but can be stored in an airtight container for 2 days.

Find it online: http://bitezly.com/pistachio-coffee-cake-recipe/