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Ultra-Moist Pistachio Coffee Cake with Buttery Streusel Topping

A close-up, sunlit slice of pistachio coffee cake featuring a thick, sugary brown crumb topping and visible green pistachio pieces.
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You can make this tender, nutty pistachio coffee cake that stays moist. It features a simple, buttery streusel topping, making it perfect for brunch or a cozy morning treat with coffee.

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
  • 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 (unsalted)
  • 1/2 cup chopped pistachios (for cake batter)
  • 1/2 cup light brown sugar (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup shelled pistachios, roughly chopped (for streusel topping)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 this aside.
  3. In a large bowl, cream together the 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy. This step incorporates air, which helps keep your cake moist.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, combine the milk and the 1/2 cup finely ground pistachios. Add this mixture alternately with the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the 1/2 cup chopped pistachios for the cake batter. Pour the batter into your prepared pan and spread evenly.
  7. Prepare the streusel topping: In a separate small bowl, combine the brown sugar, 1/4 cup flour, chopped pistachios for topping, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the cake batter.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the pistachio coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a richer nutty flavor, you can substitute 1/4 cup of the all-purpose flour with almond flour.
  • If you want a cream cheese filling layer, prepare a simple mix of 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg yolk, then swirl it into the batter before adding the streusel.
  • This cake pairs wonderfully with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

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