There’s something incredibly comforting about a slice of Pistachio Coffee Cake, especially when paired with a hot cup of coffee on a crisp morning. In my family, this cake has become more than just a baked treat—it’s a symbol of slow mornings, shared laughter, and generations of love passed down through recipes.
I remember my grandmother, her kitchen warm with the scent of toasted nuts and cinnamon, slicing this golden, nut-studded cake on special Sundays. She’d serve it on her floral china, the kind reserved for guests, and we’d gather around the table, slowly savoring each bite. The pistachios, slightly sweet and subtly earthy, added a quiet elegance that set this coffee cake apart from more ordinary fare.
What makes this Pistachio Coffee Cake truly memorable isn’t just the flavor—it’s the texture. The base is tender and moist thanks to rich sour cream, while the top is generously crowned with a buttery streusel that crunches ever so slightly with each bite. It’s that contrast of soft and crisp, the blend of nutty richness and delicate sweetness, that turns this humble cake into something extraordinary.
Today, I bake this cake not just for its nostalgic charm, but for the comfort it brings to my home. Whether for a relaxed brunch, a holiday breakfast, or a thoughtful gift for a friend, it always manages to draw people in. It’s a reminder that some of the best moments in life come from the simplest things—like sharing a piece of homemade cake.
Why You’ll Love This Pistachio Coffee Cake
- Nostalgic & Comforting – Brings warmth to quiet mornings or festive gatherings.
- Moist, Soft Crumb – Thanks to sour cream, every bite melts in your mouth.
- Nutty Streusel Perfection – Pistachios and brown sugar form a crunchy, flavorful top layer.
- Easy Yet Impressive – Comes together with pantry staples, yet feels bakery-worthy.
- Versatile for Any Occasion – Perfect for breakfast, dessert, or as a hostess gift.
A Cozy Slice of Tradition: Pistachio Coffee Cake
Description
There’s something incredibly comforting about a slice of Pistachio Coffee Cake, especially when paired with a hot cup of coffee on a crisp morning. In my family, this cake has become more than just a baked treat—it’s a symbol of slow mornings, shared laughter, and generations of love passed down through recipes.
I remember my grandmother, her kitchen warm with the scent of toasted nuts and cinnamon, slicing this golden, nut-studded cake on special Sundays. She’d serve it on her floral china, the kind reserved for guests, and we’d gather around the table, slowly savoring each bite. The pistachios, slightly sweet and subtly earthy, added a quiet elegance that set this coffee cake apart from more ordinary fare.
What makes this Pistachio Coffee Cake truly memorable isn’t just the flavor—it’s the texture. The base is tender and moist thanks to rich sour cream, while the top is generously crowned with a buttery streusel that crunches ever so slightly with each bite. It’s that contrast of soft and crisp, the blend of nutty richness and delicate sweetness, that turns this humble cake into something extraordinary.
Today, I bake this cake not just for its nostalgic charm, but for the comfort it brings to my home. Whether for a relaxed brunch, a holiday breakfast, or a thoughtful gift for a friend, it always manages to draw people in. It’s a reminder that some of the best moments in life come from the simplest things—like sharing a piece of homemade cake.
Ingredients
- For the Cake:
-
2 cups (240 g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
¾ cup (170 g) unsalted butter, softened
-
1 cup (200 g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 cup (240 g) sour cream
-
1 cup (120 g) unsalted shelled pistachios, finely chopped
- For the Streusel Topping:
-
¾ cup (90 g) all-purpose flour
-
½ cup (60 g) unsalted pistachios, finely chopped
-
½ cup (110 g) brown sugar
-
½ tsp ground cinnamon
-
¼ cup (57 g) unsalted butter, cold and cubed
Instructions
-
Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper for easy release. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside—it’s the base that will give your cake structure. -
Cream Butter & Sugar
In a large bowl, beat softened butter and sugar together until pale and fluffy, about 3 minutes. This creates air pockets that keep the cake light. -
Add Eggs & Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. -
Combine With Sour Cream & Dry Mix
Alternately add the flour mixture and sour cream in batches, beginning and ending with flour. This helps keep the batter smooth and avoids overmixing. -
Fold in Pistachios
Gently stir in the chopped pistachios until evenly distributed throughout the batter. -
Prepare the Streusel
In a small bowl, combine flour, chopped pistachios, brown sugar, and cinnamon. Add cold, cubed butter and cut it in using a pastry cutter or fork until crumbly. -
Assemble the Cake
Pour half the batter into the prepared pan and smooth the top. Sprinkle half the streusel mixture. Add the remaining batter, then top with the rest of the streusel. -
Bake & Cool
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
-
Serve & Enjoy
Best enjoyed slightly warm with a steaming mug of coffee or tea.
Notes
-
To make it nut-free, substitute sunflower seeds and omit the topping.
-
Sour cream can be replaced with full-fat Greek yogurt.
INGREDIENTS YOU’LL NEED
For the Cake:
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 g) sour cream
- 1 cup (120 g) unsalted shelled pistachios, finely chopped
For the Streusel Topping:
- ¾ cup (90 g) all-purpose flour
- ½ cup (60 g) unsalted pistachios, finely chopped
- ½ cup (110 g) brown sugar
- ½ tsp ground cinnamon
- ¼ cup (57 g) unsalted butter, cold and cubed
How to Make Pistachio Coffee Cake
Step-by-Step Instructions
- Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper for easy release. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside—it’s the base that will give your cake structure. - Cream Butter & Sugar
In a large bowl, beat softened butter and sugar together until pale and fluffy, about 3 minutes. This creates air pockets that keep the cake light. - Add Eggs & Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. - Combine With Sour Cream & Dry Mix
Alternately add the flour mixture and sour cream in batches, beginning and ending with flour. This helps keep the batter smooth and avoids overmixing.
- Fold in Pistachios
Gently stir in the chopped pistachios until evenly distributed throughout the batter. - Prepare the Streusel
In a small bowl, combine flour, chopped pistachios, brown sugar, and cinnamon. Add cold, cubed butter and cut it in using a pastry cutter or fork until crumbly. - Assemble the Cake
Pour half the batter into the prepared pan and smooth the top. Sprinkle half the streusel mixture. Add the remaining batter, then top with the rest of the streusel. - Bake & Cool
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack. - Serve & Enjoy
Best enjoyed slightly warm with a steaming mug of coffee or tea.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Toasting the pistachios beforehand enhances their flavor, but isn’t necessary.
- If using a metal pan, check the cake a few minutes early—it bakes faster than in glass or ceramic.
- Want extra flair? Dust with powdered sugar once cooled.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- To make it nut-free, substitute sunflower seeds and omit the topping.
- Sour cream can be replaced with full-fat Greek yogurt.
Nutritional Information (per serving, est.)
- Calories: 325
- Fat: 18g
- Carbohydrates: 35g
- Protein: 6g
- Sugar: 18g
Frequently Asked Questions
What is a pistachio coffee cake?
Pistachio coffee cake is a moist, tender cake infused with pistachio flavor, often layered with a brown sugar streusel and topped with an espresso or vanilla glaze. It pairs beautifully with coffee and makes a delicious treat for breakfast or brunch.
Can you make pistachio coffee cake with pudding?
Yes, you can make pistachio coffee cake with instant pistachio pudding mix. It adds moisture, a soft texture, and a vibrant green color to the cake, making it quick, easy, and extra flavorful using a boxed cake mix base.
How do you make a pistachio cake?
To make a pistachio cake, blend ground pistachios with flour, sugar, and butter for a crumble topping. Prepare the batter with pistachio paste or pudding mix, pour into a lined pan, top with the crumble, and bake until golden and set.
How long does pistachio coffee cake last?
Pistachio coffee cake stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap it tightly in plastic and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Up to 5 days, wrapped tightly.
- Freeze: Individually wrap slices and store for up to 3 months.
Related Recipes
If you liked this Pistachio Coffee Cake, you’ll definitely enjoy:
- Mini Pistachio Coffee Cheesecakes
- Pistachio Panna Cotta
- A Sweet Slice of Summer: Pistachio Raspberry Cake
- Vegan Pistachio Milk Cake
Conclusion
There’s a reason this Pistachio Coffee Cake has found its way into my family’s most treasured traditions. It’s more than just a sweet treat—it’s an experience that brings people together. From the nutty streusel crunch to the buttery, soft crumb, every slice tells a story of warmth, connection, and joy. Bake it for someone you love—or for yourself on a quiet morning—and taste the comfort baked into every bite.