Pistachio Coffee Cake Delight (Print)
Moist pistachio cake with cinnamon streusel offers nutty crunch and irresistible aroma for any occasion.
# What You'll Need:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
¾ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup sour cream
10 -
1 cup unsalted pistachios, shelled and finely chopped
→ Streusel Topping
11 -
¾ cup all-purpose flour
12 -
½ cup unsalted pistachios, finely chopped
13 -
½ cup brown sugar
14 -
½ teaspoon ground cinnamon
15 -
¼ cup unsalted butter, cold and cubed
# How to Make It:
01 -
Preheat the oven to 175°C and grease a 23 cm bundt pan. Sift together flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then mix in vanilla extract. Gradually add the dry ingredients alternately with sour cream, mixing just until incorporated. Fold in chopped pistachios.
02 -
In a bowl, combine flour, pistachios, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
03 -
Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the streusel mixture evenly over the batter. Add the remaining batter, spreading it evenly, and top with the remaining streusel. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pan.