Go Back

Decadent Pistachio Coffee Cake

A moist and flavorful coffee cake loaded with chopped pistachios, perfect for pairing with your morning brew or as a delightful dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Plain flour for the cake base.
  • 1 cup almond flour Adds flavor and moisture.
  • ½ cup granulated sugar Sweetens the batter.
  • 1 teaspoon baking powder Leavening agent.
  • ½ teaspoon baking soda Helps the cake rise.
  • ½ teaspoon salt Balances the sweetness.
Wet Ingredients
  • ½ cup unsalted butter, softened Provides richness and flavor.
  • 2 large eggs Binds the ingredients together.
  • 1 teaspoon vanilla extract Adds a warm, aromatic flavor.
Main Ingredients
  • 1 cup finely chopped pistachios Star ingredient for flavor and texture.
  • Optional powdered sugar for dusting Optional decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk together until blended.
Mixing
  1. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  2. Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  3. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chopped pistachios carefully.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  3. Dust with powdered sugar if desired, slice, serve, and enjoy!

Notes

For a moister cake, consider adding a couple of tablespoons of sour cream or Greek yogurt to the batter. Be careful not to overmix to keep the cake fluffy. Store leftovers in an airtight container for up to 2 days or refrigerate for a week.