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Moist Pistachio Coffee Cake with Brown Sugar Streusel

Close-up of a moist slice of pistachio coffee cake featuring bright green pistachio pieces and a thick brown sugar crumb topping.
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Make this moist pistachio coffee cake topped with a buttery brown sugar streusel. It is a simple, nutty breakfast cake perfect for brunch or pairing with your morning coffee.

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 (1 stick) 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
  • 1/4 cup pistachio paste or extract (optional, for stronger flavor)
  • 1 cup brown sugar, packed (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake 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 together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the milk, ground pistachios, and pistachio paste/extract, if using.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Prepare the streusel: In a separate bowl, combine the brown sugar, 1/2 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, and then sprinkle the remaining streusel on top.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a stronger pistachio flavor, use 1/4 cup of pistachio paste in the batter.
  • If you do not have ground pistachios, you can pulse shelled, unsalted pistachios in a food processor until finely ground.
  • This cake pairs well with a simple glaze made from powdered sugar and a splash of milk or lemon juice, if desired.

Nutrition

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