Pistachio Coffee Cake Recipe

If you're looking for a cozy treat perfect with your morning brew or an afternoon pick-me-up, this Pistachio Coffee Cake Recipe fits the bill beautifully. It’s a delicate, nut-studded cake with subtle coffee notes and a tender crumb that always feels like a little celebration in your kitchen.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Pistachio Coffee Cake Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

Choosing the right ingredients really makes this Pistachio Coffee Cake Recipe shine. Freshness and quality will bring out the best flavor and texture, so let’s break down what to look for.

• All-purpose flour: Use fresh flour for a tender crumb—old flour can make your cake dense.
• Unsalted butter: Softened but not melted; it helps to cream well with the sugar.
• Sour cream or Greek yogurt: Adds moisture and tang, which balances the sweetness perfectly.
• Brewed coffee: Make sure it’s fully cooled to avoid affecting batter texture.
• Roasted pistachios: Chopped coarsely for delightful crunch and rich, nutty flavor.
• Granulated sugar: For sweetness and that tender, fluffy crumb.
• Eggs: Room temperature eggs blend better and help the batter lift nicely.
• Ground cinnamon and baking powder: For warmth and rise, bringing the flavors together.
• Vanilla extract: A must-have to round out all the flavors beautifully.

How to Make Pistachio Coffee Cake Recipe

Step 1 — Preheat and Prepare Your Pan

Start by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly — I like to use a bit of butter and a light dusting of flour to ensure the cake lifts cleanly after baking. This step is small but crucial to avoid any frustrating sticking later on.

Step 2 — Whisk Together Dry Ingredients

In a medium bowl, whisk the all-purpose flour, baking powder, ground cinnamon, and salt together thoroughly. This ensures your cake will rise evenly and the cinnamon is spread nicely without clumps—something I’ve learned after a few too many uneven bakes!

Step 3 — Cream Butter and Sugar Until Fluffy

Using an electric mixer, cream the softened unsalted butter and granulated sugar in a large bowl for about 3 to 4 minutes. You’ll notice the mixture lighten in color and become fluffy—that’s the air getting incorporated to make your cake rise with a tender crumb. Don’t rush this step; it’s worth every second.

Step 4 — Add Eggs and Vanilla Slowly

Add the eggs one at a time, beating each in fully before adding the next. This helps the eggs integrate well into the batter, preventing curdling. Then pour in the vanilla extract and mix until your batter looks smooth and well combined.

Step 5 — Fold in Sour Cream and Coffee

Gently fold in the sour cream with a spatula, taking care not to deflate your fluffy batter. Then gradually add the cooled brewed coffee, folding as you go. The coffee adds a deep, rich undertone without making the cake taste overly "coffee-like."

Step 6 — Stir in the Chopped Pistachios

Stir the coarsely chopped roasted pistachios evenly into your batter. This addition gives the cake delightful pops of crunch and that unmistakable nutty aroma. I always save a few nuts to sprinkle on top before baking for a pretty finish.

Step 7 — Bake and Cool

Pour the batter into your prepared pan and spread it out evenly. Bake for 30 to 35 minutes, then check doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready! Let it cool a bit in the pan before slicing; this helps the cake set nicely and makes serving easier.

Ways to Serve It

Finishing Touches

A light dusting of powdered sugar or a simple drizzle of honey adds a touch of sweetness without overpowering the cake’s nutty coffee notes. For a special occasion, a smear of mascarpone or whipped cream complements the texture beautifully.

Plays Well With

I love pairing this cake with a cup of black coffee or a creamy latte to echo the coffee flavors. Fresh berries or a crisp apple slice provide a refreshing contrast to the richness.

Simple Plating Upgrades

Serve slices on a rustic wooden board with a handful of pistachios scattered around for visual appeal. A sprig of fresh mint brightens the plate and adds a subtle herbal aroma that works surprisingly well here.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store your leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The cake retains its moist texture best when sealed well—I've wrapped slices individually to keep them fresh and ensure no fridge odors sneak in.

Freezing Tips

This Pistachio Coffee Cake Recipe freezes wonderfully. Wrap tightly in plastic wrap and then foil or a freezer-safe bag. When you're ready, thaw it overnight in the fridge for the best texture, then bring to room temperature before serving.

Reheating Pistachio Coffee Cake Recipe Without Drying Out

Reheat slices gently in a low oven (about 300°F) for 8–10 minutes with a slice of bread alongside—the bread helps keep moisture in. Alternatively, microwave briefly for 15-20 seconds, but watch carefully to avoid drying. A quick air-fryer warm-up at 320°F for 3–4 minutes also crisps the edges nicely while keeping the inside tender.

Final Thoughts

Making this Pistachio Coffee Cake Recipe is like gifting yourself a warm, nutty hug in cake form. Whether it's for a casual morning snack or a special weekend treat, it always manages to come out moist, flavorful, and satisfying. I hope you enjoy baking and sharing it as much as I do—it’s one of those recipes that keeps the kitchen smelling amazing and the coffee breaks a little happier.

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