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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake featuring a green pistachio swirl and a thick, crunchy streusel topping.
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A simple recipe for a moist, nutty pistachio coffee cake featuring a rich, buttery streusel topping, perfect for brunch or a morning treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup shelled, unsalted pistachios, finely ground
  • 1/4 cup milk
  • 1/2 cup shelled, unsalted pistachios, roughly chopped (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the yogurt or sour cream with the finely ground pistachios and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pistachio-yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour half of the batter into the prepared pan.
  8. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and roughly chopped pistachios. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Sprinkle half of the streusel mixture over the batter in the pan.
  10. Gently spoon the remaining batter over the first layer. Sprinkle the remaining streusel topping over the top layer of batter.
  11. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Notes

  • For a cream cheese filling variation, mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon vanilla. Spread this mixture over the first layer of batter before adding the first streusel layer.
  • You can substitute almonds for some of the pistachios for a different nutty flavor profile.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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