Description

This Pistachio Coffee Cake combines the nutty crunch of roasted pistachios with the rich flavor of brewed coffee, creating a moist and flavorful cake perfect for breakfast or an afternoon treat. With a tender crumb and subtle cinnamon spice, this cake is enhanced by a creamy texture from sour cream or Greek yogurt, making it a delightful companion to your favorite cup of coffee.

Ingredients

Scale

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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute all the dry components and leavening.
Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes; this process incorporates air that helps the cake rise.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition, then mix in the vanilla extract until the batter is smooth and homogeneous.
Combine Sour Cream and Coffee: Gently fold the sour cream (or Greek yogurt) into the batter until just combined; then gradually add the cooled brewed coffee, mixing carefully to maintain the batter’s lightness.
Add Pistachios: Stir in the coarsely chopped roasted pistachios evenly throughout the batter, ensuring they are well distributed to provide texture and flavor with each bite.
Bake the Cake: Pour the batter into the prepared 9-inch round cake pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is fully cooked.
Cool and Serve: Allow the cake to cool slightly in the pan on a wire rack before slicing and serving to enhance flavor and texture.

Notes

Sour cream can be substituted with Greek yogurt for a slightly tangier flavor and added moisture.
Ensure the eggs are at room temperature to help in achieving a light and fluffy batter.
Coarsely chop the pistachios to add a pleasant crunch without overwhelming the cake’s texture.
Cooling the brewed coffee is important to prevent cooking the eggs prematurely when mixing the batter.
This coffee cake is excellent served warm or at room temperature and pairs wonderfully with a cup of coffee or tea.