Description
This Pistachio Coffee Cake is a delightful and moist treat perfect for breakfast or an afternoon snack. Combining the rich flavors of roasted pistachios, brewed coffee, and warm cinnamon spices, this cake offers a unique twist on a classic coffee cake. The use of sour cream and butter ensures a tender crumb, while the nuts add a pleasing crunch. Easy to prepare and baked to golden perfection, it serves beautifully alongside your favorite cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ½ cup brewed coffee, cooled
Add-ins
- ¾ cup unsalted roasted pistachios, coarsely chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until thoroughly blended.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract until the batter is smooth and uniform.
- Incorporate Sour Cream and Coffee: Gently fold the sour cream into the batter until combined. Gradually pour in the cooled brewed coffee, mixing carefully to maintain the batter’s consistency.
- Fold in Pistachios: Stir in the coarsely chopped roasted pistachios evenly into the batter to distribute the crunch throughout the cake.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly in the pan before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream for a slightly tangier and lighter texture.
- Ensure the brewed coffee is completely cooled before adding to the batter to avoid curdling.
- For extra crunch, toast the pistachios lightly before chopping and adding to the batter.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be served warm or at room temperature, making it versatile for any occasion.
