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
