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
Scale
- 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