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Moist Pistachio Coffee Cake with Buttery Streusel

Close-up of two squares of moist pistachio coffee cake topped generously with chopped pistachios and streusel.
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This recipe creates a moist, nutty pistachio coffee cake, perfect for brunch or a cozy morning treat. It features a tender crumb and a rich, buttery streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (plus 2 tablespoons for topping)
  • 1/4 cup pistachio paste or finely ground pistachios mixed with 1 teaspoon oil
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup shelled, roughly chopped pistachios (for streusel topping)

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 aside.
  3. In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy. This step builds the cake’s tender texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the milk with the pistachio paste or oil/ground pistachio mixture until combined.
  6. Alternate adding the dry ingredients and the pistachio milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Fold in the 1/2 cup of finely ground pistachios.
  7. Prepare the streusel: In a separate bowl, combine the 1 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the 1/4 cup chopped pistachios.
  8. Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For an extra nutty flavor, toast your pistachios lightly before grinding them for the batter and topping.
  • If you want a richer, more decadent cake, consider adding a simple glaze made from powdered sugar and a splash of pistachio extract or milk after the cake cools.
  • This buttery coffee cake pairs wonderfully with your morning coffee or afternoon tea.

Nutrition

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