Description
This Pistachio Coffee Cake is a moist and flavorful treat combining the rich aroma of brewed coffee with crunchy roasted pistachios. Featuring a tender crumb enriched with sour cream and a subtle hint of cinnamon, this cake is perfect for breakfast, brunch, or an indulgent snack alongside 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar using a mixer on medium speed for about 3 to 4 minutes, until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter. Mix in the vanilla extract until fully combined.
- Combine Sour Cream and Coffee: Gently fold in the sour cream (or Greek yogurt) until just combined, then gradually stir in the cooled brewed coffee to moisten the batter and enhance the coffee flavor.
- Add Pistachios: Carefully fold the coarsely chopped, unsalted roasted pistachios into the batter, ensuring they are evenly distributed throughout.
- Bake the Cake: Pour the prepared batter into the greased cake pan and smooth out the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving. This cake is delicious warm or at room temperature paired with coffee or tea.
Notes
- You can substitute Greek yogurt for sour cream without compromising texture or flavor.
- Make sure the brewed coffee is completely cooled before adding it to the batter to prevent curdling the eggs.
- For extra crunch, toast the pistachios lightly before chopping.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Dust the top with powdered sugar or drizzle with a simple glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
