This pistachio coffee cake is the kind of treat that makes a morning feel special. It’s soft and buttery with a ribbon of sweet cream cheese running through the middle, plus a crunchy pistachio streusel on top. The flavor is warm and nutty, with just enough sweetness to pair perfectly with coffee or tea.

It works for brunch, holidays, or a simple weekend bake you’ll want to repeat. Expect compliments and requests for the recipe.

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What Makes This Special

This cake brings together three textures: a tender crumb, a silky cream cheese layer, and a crisp, nutty topping. Pistachios add a naturally sweet, buttery flavor that feels a little elevated without being fussy.

The batter uses sour cream for moisture and a soft crumb that stays fresh. A hint of almond or vanilla extract boosts the nuttiness without taking over. It’s simple to make, easy to slice, and looks bakery-worthy with its green-speckled topping.

What You’ll Need

All-purpose flour – for structure.
Granulated sugar – for sweetness in the cake and cream cheese layer.
Light brown sugar – for the streusel and deeper flavor.
Baking powder and baking soda – to help the cake rise.
Kosher salt – balances sweetness and highlights the pistachios.
Unsalted butter – softened for the batter; cold for the streusel.
Sour cream – keeps the cake moist and tender.
Whole milk – loosens the batter.
Large eggs – for structure and richness.
Vanilla extract – rounds out flavor.
Almond extract (optional) – enhances the pistachio notes.
Cream cheese – softened for the filling.
Pistachios – shelled, unsalted, and roughly chopped.
Ground cardamom (optional) – a warm spice that pairs beautifully with pistachios.
Powdered sugar – for an optional glaze.
Fresh lemon juice or milk – to thin the glaze.

How to Make It

Prep the pan and oven. Heat the oven to 350°F (175°C).
Grease and line a 9×13-inch baking pan with parchment, leaving a little overhang for easy removal.
Make the pistachio streusel. In a bowl, combine 1/2 cup all-purpose flour, 1/3 cup light brown sugar, a pinch of salt, 1/2 teaspoon ground cardamom (optional), and 4 tablespoons cold unsalted butter, cut into small cubes. Use your fingers to rub the butter into the dry ingredients until it forms moist clumps. Stir in 3/4 cup chopped pistachios.
Chill while you mix the batter.
Whip up the cream cheese filling. In a small bowl, beat 8 ounces softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla until smooth. Set aside.
Mix the dry ingredients for the cake. In a medium bowl, whisk 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cardamom (optional).
Cream the butter and sugar. In a large bowl, beat 3/4 cup (12 tablespoons) softened unsalted butter with 1 cup granulated sugar until light and fluffy, 2–3 minutes.
Add eggs and flavorings. Beat in 3 large eggs, one at a time, scraping the bowl as needed. Mix in 2 teaspoons vanilla and 1/4 teaspoon almond extract (if using).
Finish the batter. Stir in 3/4 cup sour cream.
Add the dry ingredients in two additions, alternating with 1/2 cup whole milk. Mix just until smooth; don’t overbeat. Fold in 1/2 cup chopped pistachios for extra texture.
Layer the cake. Spread about half the batter into the pan (it will be thick).
Dollop the cream cheese mixture over the batter and gently spread it to the edges. Top with the remaining batter, spreading carefully to cover the filling.
Add the streusel. Sprinkle the chilled pistachio streusel evenly over the top, pressing lightly so it adheres.
Bake. Bake 35–42 minutes, or until the top is golden and a toothpick inserted near the center (into the cake, not the cream cheese) comes out clean or with a few moist crumbs.
Cool and glaze. Let the cake cool in the pan for 20–30 minutes. For a simple glaze, whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice or milk until pourable.
Drizzle over the warm cake. Cool fully before slicing for neat layers.

Storage Instructions

Because of the cream cheese layer, this cake stores best in the fridge. Cover tightly and refrigerate for up to 4 days.

For the best texture, warm slices briefly in the microwave for 10–15 seconds. You can also freeze individual portions, wrapped well, for up to 2 months. Thaw overnight in the fridge and rewarm before serving.

Health Benefits

Pistachios bring healthy fats and fiber. They offer monounsaturated fats, plant protein, and minerals like potassium and magnesium.
Portion-friendly treat. This isn’t a “health food,” but a small slice can satisfy a sweet craving with some nutrient bonus from the nuts.
Lower-sugar tweaks are easy. You can reduce sugar slightly in the batter and streusel without losing texture.
Protein from dairy. Cream cheese and eggs add protein, helping the cake feel more satisfying.

Common Mistakes to Avoid

Overmixing the batter. This can make the cake dense.
Mix just until the flour disappears.
Not softening the cream cheese. Cold cream cheese creates lumps and tears the batter. Let it come to room temperature.
Skipping the parchment sling. It makes removal and slicing so much easier, keeping the layers intact.
Overbaking. Start checking at 35 minutes. The cream cheese layer will remain soft; test the cake part for doneness.
Using salted pistachios without adjusting salt. If your nuts are salted, reduce added salt slightly to avoid an overly salty cake.

Recipe Variations

Lemon-pistachio twist. Add 1 tablespoon lemon zest to the batter and use lemon juice in the glaze for a bright finish.
Chocolate swirl. Stir 1/4 cup mini chocolate chips into the cream cheese layer or sprinkle them under the streusel.
Gluten-free version. Use a 1:1 gluten-free baking blend with xanthan gum; check doneness a few minutes early.
Yogurt instead of sour cream. Plain Greek yogurt (full-fat) gives a similar tender crumb.
Cardamom-forward. Increase cardamom to 1 teaspoon total for a fragrant, café-style flavor.
Bundt cake adaptation. Use a well-greased 10–12 cup bundt pan.
Spoon in half the batter, add cream cheese in dollops (avoid touching the sides), top with remaining batter, and scatter streusel on top if your pan allows. Bake 45–55 minutes, covering loosely if browning too fast.

FAQ

Can I use pistachio pudding mix in the batter?

Yes, you can replace 1/4 cup of the flour with pistachio instant pudding mix for extra color and flavor. The cake will be slightly sweeter and very moist.

Do I need to peel the pistachios?

No.

Shelled, unsalted pistachios are perfect as-is. If you want a brighter green color, you can briefly blanch and pop off the skins, but it’s not necessary for taste.

Can I make this ahead?

Absolutely. Bake the day before, cool fully, and refrigerate.

Glaze right before serving for the freshest look. It also freezes well in slices.

What if I don’t have sour cream?

Use full-fat Greek yogurt. The texture will be very similar and still tender.

How do I get tidy slices with the cream cheese layer?

Cool the cake completely, then chill for 30–60 minutes before slicing.

Use a sharp knife, wiping between cuts. Warm slices briefly before serving if you prefer.

Can I use a different nut?

Yes. Almonds or walnuts both work, though the flavor will change.

If swapping, consider keeping a touch of almond extract for a balanced nutty profile.

Why is my streusel melting into the cake?

The butter may have been too soft. Start with cold butter, chill the streusel before baking, and avoid overmixing so you keep distinct crumbs.

Final Thoughts

This Pistachio Coffee Cake with Cream Cheese feels special without demanding much effort. The combination of nutty crunch, plush crumb, and creamy center makes every slice memorable.

Keep it in your rotation for brunches, office treats, and cozy weekends. With a few pantry staples and a handful of pistachios, you’ll have a bakery-quality cake ready to share.