Why You’ll Love This Recipe

I love how this cake strikes a balance between soft and crumbly, sweet and spiced. The pistachios give it a nutty richness and a subtle crunch that makes each bite special. The sour cream keeps the crumb moist, and the cinnamon swirl adds just enough warmth without overpowering the flavor. It’s simple to prepare and makes my kitchen smell incredible while it bakes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Batter:

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream

  • 1/4 cup milk

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

For the Pistachio Cinnamon Swirl:

  • 1/2 cup shelled pistachios, finely chopped

  • 1/4 cup brown sugar

  • 1 teaspoon ground cinnamon

For the Streusel Topping:

  • 1/4 cup all-purpose flour

  • 1/4 cup brown sugar

  • 3 tablespoons cold unsalted butter, cubed

  • 2 tablespoons chopped pistachios

directions

  1. I preheat the oven to 350°F (175°C) and grease and flour an 8×8-inch baking pan.

  2. In a small bowl, I mix together the pistachios, brown sugar, and cinnamon for the swirl layer.

  3. In another bowl, I whisk the flour, baking powder, baking soda, and salt.

  4. In a large mixing bowl, I cream the butter and sugar together until light and fluffy. I add the eggs one at a time, then stir in the vanilla.

  5. I mix in the sour cream and milk until smooth.

  6. I gradually add the dry ingredients to the wet mixture, stirring just until combined.

  7. I spread half of the batter into the prepared pan and sprinkle the swirl mixture evenly on top. Then I spread the remaining batter over the swirl layer and smooth the top.

  8. For the streusel, I use a fork (or my fingers) to combine the flour, brown sugar, and cold butter until it forms a crumbly mixture. I fold in the pistachios and sprinkle the streusel evenly over the batter.

  9. I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  10. I let it cool in the pan for 15 minutes before slicing and serving — either warm or at room temperature.

Servings and timing

This recipe makes 9 generous squares and takes about 1 hour total — 20 minutes of prep and 40 minutes to bake. I love baking it in the morning and enjoying it throughout the day with coffee or tea.

Variations

  • I sometimes add orange zest to the batter for a bright, citrusy note that pairs beautifully with the pistachios.

  • If I’m out of sour cream, I use full-fat Greek yogurt with great results.

  • I use a mix of chopped pistachios and almonds in the swirl for added flavor.

  • For a sweeter top, I drizzle a simple glaze made of powdered sugar and milk over the cooled cake.

storage/reheating

I store the coffee cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds — just enough to bring back that fresh-from-the-oven texture.

FAQs

Can I make this coffee cake ahead of time?

Yes, I often bake it the night before and let it cool completely. It tastes even better the next day once the flavors settle.

Can I freeze this cake?

Absolutely. I wrap individual slices in plastic wrap and freeze them in a container for up to a month. I thaw and warm in the microwave when I’m ready to enjoy.

Can I make this in a round pan?

Yes, I use a 9-inch round cake pan instead of an 8×8 square pan. The baking time may be a little shorter, so I start checking around the 30-minute mark.

What kind of pistachios should I use?

I go with unsalted, shelled pistachios. I chop them finely for the swirl and a little more coarsely for the topping to get some texture contrast.

Is this coffee cake overly sweet?

Not at all — it has just the right balance of sweetness, spice, and nuttiness. The brown sugar swirl and crumb topping add flavor without overwhelming the soft cake.

Conclusion

Pistachio Coffee Cake is the kind of treat I keep coming back to — simple, satisfying, and just a little bit different. The tender crumb, the nutty cinnamon layers, and the crisp streusel all come together in a way that feels both homey and special. Whether I’m serving it for breakfast, snack time, or dessert, it always hits the spot.

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Pistachio Coffee Cake

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  • Author: Mia
  • Total Time: 1 hour
  • Yield: 9 servings
  • Diet: Vegetarian
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Description

This moist pistachio coffee cake is layered with a cinnamon swirl and topped with a buttery streusel—perfect for breakfast, brunch, or dessert.

Ingredients

For the Cake Batter:

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

For the Pistachio Cinnamon Swirl:

1/2 cup shelled pistachios, finely chopped

1/4 cup brown sugar

1 teaspoon ground cinnamon

For the Streusel Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

3 tablespoons cold unsalted butter, cubed

2 tablespoons chopped pistachios

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.

In a small bowl, mix pistachios, brown sugar, and cinnamon for the swirl.

In another bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and granulated sugar until light. Beat in eggs and vanilla.

Mix in sour cream and milk until smooth.

Gradually stir in dry ingredients until just combined.

Spread half the batter in the pan. Sprinkle swirl mixture evenly over it. Top with remaining batter and smooth the top.

For the streusel, mix flour, brown sugar, and cold butter until crumbly. Fold in chopped pistachios and sprinkle on top.

Bake for 35–40 minutes, or until a toothpick comes out clean.

Cool in the pan for 15 minutes before slicing and serving warm or at room temperature.

 

Notes

Add orange zest to the batter for a citrusy twist.

Substitute sour cream with full-fat Greek yogurt if needed.

Use a mix of pistachios and almonds in the swirl for variation.

Top with a glaze of powdered sugar and milk for a sweeter finish.

Great for making ahead or freezing individual slices.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baked
  • Cuisine: American

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