Pistachio Coffee Cake
There is something truly exquisite and unique about the combination of pistachios and a moist, rich coffee cake. When I first made this Pistachio Coffee Cake, I was blown away, and I swore that this was it – the best coffee cake ever. The subtle nuttiness of the pistachios, paired with the crunchy and buttery crumb, the pistachio cream, and the pistachio spread layer, create a treat that tastes luxurious and comforting.
I love pistachio desserts, and I lean towards making more of them, so stay tuned for more recipes. As for now, I highly recommend you try this easy-to-make pistachio pound cake and this elegant pistachio Swiss roll. The latest is a mouthwatering combination of pistachios and tart raspberries. I promise, once you try it, you will love it!!
Table of contents
But back to this pistachio coffee cake! From personal experience, I can guarantee this cake is a show-stopper. Once I make it part of a brunch spread or serve it for dessert, everyone asks me for the recipe. It’s ideal for a Sunday potluck at the church or to enjoy as a morning treat with family and friends. The real magic is its simplicity; the batter comes together in minutes, and the baked cake stays moist for days, filling the kitchen with an irresistible aroma.
Why you will love this recipe
- Unique: This is not just your regular coffee cake. It’s a unique and stunning coffee cake with an exquisite green color, moist cake, crunchy texture, toasted pistachio streusel, and sweet, gooey pistachio glaze.
- Fast and easy: I bake this yummy cake from scratch in less than an hour, and it is so easy to make with just a few steps.
- Make ahead: This coffee cake can be made a few days in advance. If stored properly, it will stay moist and tender for several days, so you can enjoy it over the course of that time.
- Save money: Another benefit of making it at home is all the money I save. It costs just a fraction of the price to make it than buying it.
What you will need
For the topping:
- Nuts: I like using shelled, peeled pistachios because they are more colorful. But do not use salted pistachios, or your topping will be too salty.
- Dry ingredients: I use all-purpose flour for structure.
- Wet ingredients: I use unsalted cold butter and white granulated sugar to cream the topping nicely.
For the cake:
- Dry ingredients: I use all-purpose flour because it has just the right amount of structure from gluten and is light enough to make it airy. I also use baking powder and baking soda for plenty of lift and airiness and salt to enhance the flavors of the other ingredients and balance the sweetness.
- Wet ingredients: unsalted butter for creaminess, white granulated sugar to help trap air when creaming the butter, making the cake sweet and adding moisture, apple cider vinegar for a tender crumb, and buttermilk and Greek yogurt for added moisture, creaminess, and richness.
- Flavorings: Vanilla and almond extract are also added for complementary flavors to enhance the taste for a complex flavor profile.
- Nuts: Crushed-shelled, peeled pistachios and pistachio cream spread to give the cake added flavor and texture.
For the frosting:
- There are just three ingredients: The main ingredient of the frosting is pistachio cream spread, which is creamier and sweeter with just a bit of added powdered sugar and milk.
How to make
Preheat the oven: First, I preheat the oven to 350 degrees F and line a springform pan with parchment paper.
Make the crumb topping: First, I mix the pistachios, granulated sugar, and flour in a food processor until roughly ground. Then, I add the butter and pulse it for a few seconds until it is crumbly.
Mix the dry ingredients: Now, I sift the baking soda, baking powder, flour, and salt into a bowl and whisk them well.
Blend the sugar and nuts: After pouring the crumble into a bowl, I blend the pistachios and sugar in a clean food processor until finely ground.
Combine the ingredients: I beat the butter in a large bowl with a stand mixer for a minute or two before adding the pistachio sugar mixture and beat for another two minutes. Now, I whisk in the yogurt, vanilla, and almond extract.
Alternate: I add the buttermilk and dry ingredients, alternating them a little at a time, ensuring not to overmix.
Assemble the cake: Finally, I add half of the batter to the pan.
Spread: I spoon the pistachio spread on top and use an offset spatula to even it out.
Topping: Then, I top it with the rest of the batter before sprinkling it with the pistachio crumble topping.
Bake and cool: It goes into the oven for 50 to 60 minutes or until a skewer is almost clean. Afterward, I let it cool for 10 minutes in the pan before removing it. Then, I place it on a wire rack until it is completely cool.
Decorate and serve: When completely cool, I dust it with powdered sugar, combine all the frosting ingredients, and drizzle it on top before serving.
Expert tip
Where to find pistachio cream
One of the ingredients on this list may be a little tricky to find. Pistachio cream is not a standard item on every grocery store shelf. I did not have a problem finding it online, but it can be expensive to buy it that way. The prices range from $10 to $50 for a small jar. But a higher price does not mean a better product. In the reviews, the lowest review I found was for Eastanbul Turkish Pistachio Cream with one star, but it had a price of $16, while a lower-priced ($12) Sciara cream had four stars. Just be sure to get pistachio cream and not pistachio spread. The spread is in the peanut butter section, but the cream is in the cake or baking section.
More tips to consider:
- Brown the butter to make the cake even nuttier and richer. But make sure it cools to room temperature first.
- Be sure to let the cake cool completely before adding the icing. This also allows the crumb to settle.
- Instead of almond extract, kick it up a notch with pistachio extract.
- Adding pudding to the mix is a good flavor booster, but don’t let it replace the real thing. For the best flavor, this cake needs the texture and taste of pistachios.
- To make these savory and sweet pistachios even more tasty, try toasting them lightly on a cookie sheet for 10 minutes in the oven at 350 degrees F.
Recipe variations and add-ins:
- Spice it up: Sometimes, I add warm and earthy spices to this coffee cake, including ground cinnamon, nutmeg, cloves, ginger, and cardamom.
- Different yogurt: For even more pistachio flavor, use pistachio yogurt. Or, to make it more interesting, try a different flavor like lemon, orange, raspberry, vanilla, or mint.
- No yogurt: I often use cream cheese instead of yogurt to make it thicker and creamier or sour cream for a lighter taste and texture.
- Add coffee: I added my favorite coffee to give this cake an authentic flavor. When I do this with chocolate cake, it makes the chocolate richer. But with this cake, I make sure that it gives the cake a sweet coffee flavor similar to caramel coffee candy. I add two tablespoons of my favorite espresso to boiling water and then to the cake mix.
- Citrus flavor: Adding a hint of citrus to this cake brings out the pistachio flavor. I put ½ teaspoon of lemon and ½ teaspoon of orange zest in this cake for a scrumptious burst of two kinds of citrus. Other variations, like lemon and lime or lime and orange, can be used.
- Pudding in the mix: Pistachio pudding adds more flavor and color, giving this cake extra creaminess. But be sure it is instant pistachio pudding, and only use a small three-ounce box.
Serving suggestions:
I love this coffee cake with my morning cup of coffee or this Lonfon Fog Latte. I also like to serve it for brunch, cut into cubes, on skewers, ready to be dipped into this delicious chocolate fondue. The cake is an excellent addition to an indulgent brunch spread, with egg bites, candied bacon, and French toast with blueberry butter.
For something unique to accompany this cake, try this pistachio dessert, an easy treat made with graham crackers, pistachio pudding, cream cheese, and whipped cream. How about some ice cream instead? The vibrant green color of my avocado mint chocolate chip ice cream makes a wonderful side dish for this pistachio coffee cake, and they taste scrumptious together.
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container for up to three days at room temperature or five days in the refrigerator.
- Freezing: I freeze the slices individually, wrapped in plastic, and then place them in freezer bags. That way, I can remove them as I need them. They will stay fresh in the freezer for up to three months.
- Defrost: To thaw, I put them in the fridge overnight.
Frequently asked questions
First, be sure that the flour is measured correctly. I highly recommend using the spoon and level measuring method instead of scooping. First, sift the flour several times. Then, use a tablespoon to gently spoon the flour into the measuring cup until it is overfull before leveling it with the back of a knife. This will prevent it from getting packed into the cup. Also, be sure not to overbake the cake. Check it early and remove it when there is just a bit of moist crumb on a skewer or toothpick.
Overmixing the batter can cause this issue. Once the flour is added, mixing it too much can cause it to develop too much gluten. That is why I alternate stirring the dry ingredients into the batter with the buttermilk. Also, do not mix it with a mixer. Only use a spoon or spatula at this point, and stop as soon as no more dry flour is visible. Not enough baking soda or baking powder can also cause it to be dense.
If it is underbaked, your pistachio coffee cake may look like it is set from the outside, but when it comes time to serve it, the pieces may fall apart. I recommend not removing the cake unless there are just a few moist crumbs on the skewer. If it comes out full of batter, leave it for another five minutes and recheck it. Even if the baking time is up, baking may not be done. Some ovens cook at a different temperature than others. It may be a good idea to check the temperature of your oven with an oven thermometer.
The most common reason this happens is if salted pistachios are used. Imagine grinding up salted pistachios, using salted butter, and then adding salt to the batter. The cake will be salty, right? I always taste the batter, even though we are not supposed to because of the raw eggs. To prevent this, just be sure not to use salted pistachios. And skip the salted butter, too.
More delicious desserts to try:
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Pistachio Coffee Cake
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
- 1 cup pistachio cream spread this is NOT pistachio butter
Pistachio cream icing:
- 4 tablespoons pistachio cream spread
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat 320 degrees F. Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
Pistachio crumb topping:
- Add the pistachios, flour, and sugar to a food processor and pulse until roughly ground. Add the butter and pulse for a few more seconds until it resembles a crumbles. Scoop it into a bowl and set aside.
Pistachio cake:
- Mix the flour, baking powder, baking soda, and sea salt into a bowl and set aside.
- Add the pistachios and sugar to a food processor and pulse until finely ground.
- In a large bowl, beat the butter for a minute using an electric mixer. Add the pistachio sugar mixture and beat for another 2 minutes.
- Add the yogurt, vinegar, vanilla, and almond extract and beat until combined. Stop to scrape the bottom and sides of the bowl.
- Add the buttermilk and dry ingredients to the wet ingredients in 2 increments, whisking to combine after each one. At this point, use a spatula to avoid over-mixing the batter.
Assemble:
- Add half of the pistachio cake batter to the bottom of the prepared baking pan and spread it evenly.
- Add the pistachio cream spread on top and gently spread it in an even layer.
- Add the remaining cake batter, and smooth the top.
- Sprinkle the pistachio crumble on top evenly.
Bake:
- Bake the pistachio coffee cake in the preheated oven for 50-60 minutes or until a skewer or toothpick inserted into the center comes out almost clean with a few crumbs attached, but NOT raw batter.
- If the batter (don't confuse it with pistachio cream) on the skewer is still wet, continue to bake the cake for another 5 minutes. Recheck to see if it needs to be baked longer.
Cool:
- Once done, cool the cake in the pan for 10 minutes, then run a knife around the edges and remove the pan ring. Place the cake onto a wire rack to cool completely.
Pistachio glaze:
- In a small bowl, whisk together the glaze ingredients until smooth. Dust the pistachio coffee cake with powdered sugar and drizzle the glaze over it.
Notes
Where to find pistachio cream
One of the ingredients on this list may be a little tricky to find. Pistachio cream is not a standard item on every grocery store shelf. I did not have a problem finding it online, but it can be expensive to buy it that way. The prices range from $10 to $50 for a small jar. But a higher price does not mean a better product. In the reviews, the lowest review I found was for Eastanbul Turkish Pistachio Cream with one star, but it had a price of $16, while a lower-priced ($12) Sciara cream had four stars. Just be sure to get pistachio cream and not pistachio spread. The spread is in the peanut butter section, but the cream is in the cake or baking section.More tips to consider:
- Brown the butter to make the cake even nuttier and richer. But make sure it cools to room temperature first.
- Be sure to let the cake cool completely before adding the icing. This also allows the crumb to settle.
- Instead of almond extract, kick it up a notch with pistachio extract.
- Adding pudding to the mix is a good flavor booster, but don’t let it replace the real thing. For the best flavor, this cake needs the texture and taste of pistachios.
- To make these savory and sweet pistachios even more tasty, try toasting them lightly on a cookie sheet for 10 minutes in the oven at 350 degrees F.