This Pistachio Coffee Cake is a moist and flavorful treat combining the rich flavors of brewed coffee and cinnamon with a delightful crunch from roasted pistachios. Perfect for breakfast, brunch, or an afternoon snack, this cake offers a tender crumb with a nutty twist and aromatic hints of vanilla and cinnamon.
Total Time:50 minutes
Yield:8 servings
Ingredients
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 Ingredients
1 cup granulated sugar
¾ cup unsalted roasted pistachios, coarsely chopped
Instructions
Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake does not stick and bakes evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to combine evenly.
Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for about 3-4 minutes until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Then add vanilla extract and mix until batter is smooth.
Incorporate Sour Cream and Coffee: Gently fold sour cream into the batter until combined, then gradually blend in cooled brewed coffee carefully to maintain the batter’s texture.
Add Pistachios: Stir in coarsely chopped roasted pistachios until evenly distributed throughout the batter.
Bake the Cake: Pour batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool slightly in the pan before removing. Serve warm or at room temperature for the best flavor and texture.
Notes
Using Greek yogurt instead of sour cream is a great substitute that adds tanginess and moisture.
Ensure the eggs are at room temperature for better incorporation into the batter.
Coarsely chop pistachios to maintain a crunchy texture without overpowering the cake.
Allow the cake to cool slightly before slicing to prevent crumbling.
If you prefer a stronger coffee flavor, use espresso instead of brewed coffee.
