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Moist Pistachio Coffee Cake with Buttery Streusel Topping

Close-up of a moist slice of pistachio coffee cake showing a vibrant green pistachio swirl and golden brown crumb topping.
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You make this moist, nutty pistachio coffee cake with a buttery streusel topping. It is perfect for brunch or a cozy morning treat with coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (use plant-based milk for vegan option)
  • 1/2 cup finely ground pistachios (pistachio flour)
  • 1/4 cup pistachio paste or 2 tablespoons pistachio extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • For the Optional Cream Cheese Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/4 cup finely ground pistachios

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. Make the Streusel: In a small bowl, combine the flour, brown sugar, chopped pistachios, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, milk, ground pistachios, and pistachio paste or extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. If using the Cream Cheese Filling: Beat the softened cream cheese and sugar until smooth. Beat in the egg yolk and ground pistachios until fully incorporated.
  7. Assemble the Cake: Spread half of the cake batter into the prepared pan. If using the filling, dollop the cream cheese mixture evenly over the batter. Top with the remaining cake batter, spreading gently.
  8. Sprinkle the prepared streusel topping evenly over the top layer of batter.
  9. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 10 minutes of baking.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a vegan version, substitute the butter with vegan butter sticks, use plant-based milk (like almond or soy), and replace the eggs with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) for each egg required. Omit the cream cheese filling or use a vegan cream cheese alternative.
  • You can make this a pistachio loaf cake by using a standard loaf pan (9×5 inches), which may require a slight adjustment in baking time, checking for doneness around 55-60 minutes.
  • Use high-quality, unsalted, shelled pistachios for the best nutty flavor in both the cake and the streusel.

Nutrition

Find it online: https://mayaplate.com/pistachio-coffee-cake-moist-nutty-brunch-treat/