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Moist Pistachio Coffee Cake with Buttery Cinnamon Streusel and Vanilla Glaze

Close-up of a moist slice of pistachio coffee cake showing green pistachio bits, crumb topping, and white icing drizzle.
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Bake this incredibly moist pistachio coffee cake featuring a rich, buttery streusel topping for a perfect homemade coffee cake experience. This recipe uses simple ingredients to achieve a wonderfully nutty crumb that is ideal for weekend brunch or an easy breakfast cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup finely ground pistachios (pistachio flour or pulsed raw nuts)
  • 1/4 cup milk
  • 1/2 cup chopped raw pistachios (for topping)
  • For the Cinnamon Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the sour cream, ground pistachios, and milk until combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Prepare the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Pour the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture and the 1/2 cup chopped pistachios over the top layer of batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk a few drops at a time.
  11. Drizzle the vanilla glaze over the warm cake. Let the cake cool completely before slicing and serving.

Notes

  • For a deeper nutty flavor, lightly toast the chopped pistachios before adding them to the topping.
  • You can substitute almond flour for some of the all-purpose flour in the cake batter for a slightly different texture.
  • This cake keeps well covered at room temperature for up to three days, maintaining its moist crumb.

Nutrition

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