This pistachio coffee cake is moist, nutty, and tender with a golden crust and a soft crumb. Chopped pistachios add crunch and a rich, toasty flavor. It smells of butter and vanilla as it bakes. Serve warm with coffee or tea for a cozy breakfast or a simple dessert.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 70–80 minutes
- Servings: 12
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving; estimates)
- Calories per serving: 480 kcal
- Protein: 7.5 g
- Carbohydrates: 61 g
- Fat: 27 g
- Fiber: 2 g
- Sugar: 36 g
- Sodium: 260 mg
Why Make This Decadent Pistachio Coffee Cake
This cake balances buttery richness with the bright, slightly sweet flavor of pistachios. The sour cream keeps the crumb tender and moist. Texturally, you get a soft cake studded with crunchy, toasted nuts. It’s a comforting treat for morning coffee, a brunch table, or a casual dessert. It also looks lovely when inverted from a bundt pan and dusted with powdered sugar.
(If you like pairing sweet bites with savory snacks, try a contrasting option like a crispy Korean tuna pancake for a fun brunch spread.)
How to Make Decadent Pistachio Coffee Cake
This cake is straightforward. You cream butter and sugars, add eggs and vanilla, fold in dry ingredients alternating with sour cream, stir in pistachios, then bake in a bundt pan until set. Use gentle mixing to keep the cake tender. Toast the pistachios briefly to boost flavor. Cool slightly, invert, and dust with powdered sugar.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup finely chopped pistachios
- Powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly so the cake releases easily. If you like, toast the chopped pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool.
Step 2: Mixing
In a large bowl, cream the softened butter with the granulated sugar and packed brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream—start and end with the dry ingredients. Mix until just combined. Fold in the cooled, chopped pistachios gently.
Step 3: Cooking
Pour the batter into the prepared bundt pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven times vary, so check at 50 minutes.
Step 4: Finishing
Let the cake cool in the pan on a rack for 10 minutes. Run a knife around the pan edge if needed, then invert the cake onto a serving platter. Once fully cooled, dust lightly with powdered sugar. Slice and serve.
How to Serve Decadent Pistachio Coffee Cake
- Serve warm or at room temperature. Warm slices are soft and fragrant.
- Pair with fresh coffee, tea, or a milky latte.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Garnish with extra chopped pistachios or a drizzle of simple glaze (powdered sugar + milk) for a sweeter finish.
- This cake also works well on a brunch table beside fresh fruit and savory bites.
How to Store Decadent Pistachio Coffee Cake
- At room temperature: Store covered or wrapped in plastic for up to 2 days.
- In the refrigerator: Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
- In the freezer: Wrap tightly in plastic and foil, freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently in a low oven before serving.
Expert Tips for Perfect Decadent Pistachio Coffee Cake
- Use room-temperature ingredients: Eggs and butter blend more evenly.
- Don’t overmix: Stop when ingredients are just combined to keep the cake tender.
- Toast the pistachios: Brief toasting heightens their aroma and crunch.
- Measure flour correctly: Spoon flour into the cup and level it. Too much flour makes the cake dense.
- Check doneness near the minimum time: A toothpick with a few moist crumbs is perfect.
- Let it rest before dusting: Powdered sugar melts on a hot cake and looks uneven.
Delicious Variations
- Lemon-Pistachio: Add 1 tablespoon lemon zest to the batter and a lemon glaze for a bright finish.
- Cardamom Twist: Add 1/2 teaspoon ground cardamom to the dry mix for warm, floral notes.
- Chocolate Swirl: Fold in 1/2 cup mini chocolate chips or swirl melted chocolate into the batter.
- Nut Mix: Replace half the pistachios with chopped almonds or walnuts for varied texture.
- Yogurt Swap: Use plain Greek yogurt instead of sour cream for a tangy note and slight protein boost.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, omit or reduce the added salt. Taste preference varies, but salted butter will add a bit more savory balance.
Q: Can I make this cake in a loaf pan instead of a bundt?
A: Yes. Use two 9×5-inch loaf pans and reduce baking time to 40–50 minutes. Check with a toothpick for doneness.
Q: How do I keep the cake moist?
A: Do not overbake. Use sour cream (or yogurt) as in the recipe. Store the cake wrapped at room temperature to retain moisture.
Q: Can I grind the pistachios into a meal and use them in the batter?
A: Yes. Replacing up to 1/2 cup of flour with pistachio meal adds flavor and fine texture. Be careful not to overdo it or the cake can become dense.
Q: My cake sticks to the pan. How can I prevent that?
A: Grease and flour the pan well, or use a nonstick spray with flour. Let the cake cool for about 10 minutes before inverting. Run a thin knife around edges if needed.
Q: Can I reduce sugar in the recipe?
A: You can reduce granulated sugar by up to 1/4 cup without major texture changes, but the cake will be less sweet. Brown sugar adds moisture and depth; cutting too much can dry the cake.
Q: Is there a dairy-free version?
A: Substitute vegan butter and use a nondairy yogurt or sour cream alternative. Texture will vary slightly but should remain tender.
Conclusion
This Decadent Pistachio Coffee Cake is an easy way to impress guests or lift your morning routine with nutty, buttery flavor and a tender crumb. The toasted pistachios give a lovely crunch and a green flecked appearance that makes the cake feel special. For another take on pistachio baking and inspiration, see this Pistachio Coffee Cake – The Salty Cooker for ideas and comparisons: Pistachio Coffee Cake – The Salty Cooker. Enjoy baking — it smells as good as it tastes.
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Decadent Pistachio Coffee Cake
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and nutty coffee cake features a golden crust and a tender crumb, studded with crunchy toasted pistachios, perfect for breakfast or dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup finely chopped pistachios
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. Toast the chopped pistachios in a dry skillet over medium heat for 3–4 minutes and let cool.
- In a large bowl, cream the softened butter with the granulated sugar and packed brown sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream—starting and ending with the dry ingredients. Mix until just combined and fold in the cooled, chopped pistachios gently.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving platter and dust with powdered sugar once cool.
Notes
Serve warm or at room temperature with coffee, tea, or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 36g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 7.5g
- Cholesterol: 0mg
