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Moist Pistachio Coffee Cake with Brown Butter Streusel

A close-up view of a moist slice of pistachio coffee cake featuring vibrant green swirls and a crunchy streusel topping.
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Make this moist, nutty pistachio coffee cake topped with a rich brown butter streusel. It is perfect for your weekend breakfast or brunch gathering.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled, unsalted pistachios, finely ground
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup finely ground pistachios (for the filling)
  • 1/4 cup brown sugar (for the filling)
  • 1 teaspoon ground cinnamon (for the filling)
  • **For the Brown Butter Streusel:**
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, browned and cooled slightly
  • 1/4 cup chopped pistachios

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 flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step helps create a tender cake recipe.
  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 and sour cream.
  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. Fold in the 1/2 cup of finely ground pistachios.
  8. Prepare the filling: In a small bowl, mix the 1/2 cup ground pistachios, brown sugar, and cinnamon until crumbly.
  9. Pour half of the batter into the prepared pan. Sprinkle the filling mixture evenly over the batter. Top with the remaining batter.
  10. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the slightly cooled brown butter until coarse crumbs form. Stir in the chopped pistachios.
  11. Sprinkle the streusel topping evenly over the cake batter.
  12. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the pistachio coffee cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the best nutty flavor, use high-quality pistachios.
  • Browning the butter for the streusel adds a deep, complex flavor that complements the nuts.
  • This cake pairs wonderfully with your morning coffee or tea.
  • If you prefer a cream cheese filled cake, you can substitute the streusel filling with a simple cream cheese mixture.

Nutrition

Find it online: https://magazinemeal.com/pistachio-coffee-cake-recipe-moist-nutty/