Pistachio Coffee Cake
Delightfully nutty and irresistibly moist, this Pistachio Coffee Cake is a bakery-worthy treat that will elevate your morning routine or impress at brunch gatherings. Made with a rich butter-based batter, this cake features a luscious layer of chopped pistachios combined with warm cinnamon and brown sugar for a sweet, textured filling. Finished with a silky vanilla glaze and optional pistachio garnish, every slice offers a perfect balance of crunch and creaminess. Its simple prep and impressive presentation make it a go-to dessert, while keywords like "pistachio coffee cake recipe," "easy coffee cake," and "vanilla glaze coffee cake" ensure your search for the perfect treat ends here. Serve it with a steaming cup of coffee for true indulgence!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Unsalted butter
- 2 Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 cup Unsalted pistachios, chopped
- 2 teaspoons Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a 9x9-inch baking pan with butter and lightly dust with flour to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and smooth.
In a small bowl, combine the chopped pistachios, ground cinnamon, and brown sugar to make the filling.
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the pistachio filling mixture over the batter. Top with the remaining batter and spread it to cover the filling.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, heavy cream, and vanilla extract until smooth. Adjust the consistency with more cream or powdered sugar as needed.
Once the cake has cooled, drizzle the glaze evenly over the top. Optionally, sprinkle with extra chopped pistachios for garnish.
Slice and serve. Enjoy your Pistachio Coffee Cake!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 38.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
