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A close-up of a thick slice of pistachio coffee cake topped with a dripping green glaze and chopped pistachios, resting on a small plate with a fork next to it.pistachio coffee cake recipe

pistachio coffee cake recipe

A masterful, bakery-style pistachio coffee cake featuring a tender, buttermilk crumb infused with rich pistachio paste and topped with a buttery, crunchy pistachio streusel.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9
Course: Breakfast, Dessert
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter, room temperature
  • 2 large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 0.5 cup Premium pistachio paste
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Chopped pistachios (for streusel)
  • 0.5 cup Brown sugar (for streusel)
  • 0.5 cup All-purpose flour (for streusel)
  • 0.25 cup Cold unsalted butter, cubed (for streusel)

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Make the streusel by cutting cold butter into brown sugar, flour, and chopped pistachios until crumbly. Chill in the refrigerator.
  3. Whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream the room-temperature butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then mix in the pistachio paste and vanilla extract.
  6. Gently alternate folding in the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  7. Pour half the batter into the pan, add half the streusel, add remaining batter, and top with the rest of the streusel.
  8. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Cool before slicing.