Pistachio coffee cake treat

This pistachio coffee cake is a perfect companion to your morning brew or an afternoon pick-me-up. It balances the rich nuttiness of roasted pistachios with subtle coffee undertones for a moist, tender crumb that feels special but is surprisingly simple to make.

I threw this cake together on a lazy Sunday and it quickly became my go-to weekend treat to share with friends over coffee.

Ingredients

• All-purpose flour: provides structure to the cake choose a fresh bag for best rise
• Baking powder: acts as a leavening agent to keep the crumb light and fluffy
• Ground cinnamon: adds warmth and a gentle spiced note that complements the nuts
• Salt: enhances all the flavors balancing the sweet and bitter
• Sour cream or Greek yogurt: contributes moisture and a slight tang which brightens the flavor
• Brewed coffee: infuses a deep earthy profile make sure it is cooled to avoid cooking the eggs when added
• Eggs: at room temperature help emulsify and create a stable batter
• Vanilla extract: adds a sweet aroma that rounds out the flavor
• Unsalted butter: when softened gives the cake richness and tenderness without excess salt
• Granulated sugar: for sweetness and to help with the cake’s delicate crumb
• Roasted unsalted pistachios: provide a satisfying crunch and distinctive nutty flavor opt for fresh roasted nuts if possible for the best aroma

Instructions

Preheat and Prepare Pan:

Preheat your oven to 350 degrees Fahrenheit (175 Celsius). Grease a 9-inch round cake pan generously with butter or a nonstick spray to prevent sticking and promote an even bake. Setting the oven temperature early ensures consistent heat when the batter goes in.

Mix Dry Ingredients:

In a medium bowl whisk together the all-purpose flour baking powder ground cinnamon and salt until well combined. This helps to evenly distribute the baking powder and spices throughout the cake.

Cream Butter and Sugar:

In a large bowl beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed for about three to four minutes. Creaming incorporates air making the cake lighter and fluffy. Take your time at this step for best texture.

Add Eggs and Vanilla:

Add the eggs one at a time to the creamed butter and sugar beating after each addition to fully incorporate. Stir in the vanilla extract and make sure the batter is smooth before moving on. This emulsifies the mixture and builds body.

Incorporate Sour Cream and Coffee:

Gently fold the sour cream into the batter using a spatula until just combined. Gradually pour in the cooled brewed coffee and blend carefully. The sour cream adds moisture and a slight tang while the coffee deepens the overall flavor without overpowering.

Add Pistachios:

Fold the coarsely chopped roasted pistachios into the batter with a spatula until evenly dispersed. This adds texture and a pleasant crunch that contrasts nicely against the tender crumb of the cake.

Bake the Cake:

Pour the batter into the prepared pan smoothing the top evenly. Place in the preheated oven and bake for thirty to thirty-five minutes. Check doneness by inserting a toothpick in the center – it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake soft.

Cool and Serve:

Let the cake cool slightly in the pan for about fifteen minutes to set before removing. It can be served warm or at room temperature to highlight the tender texture and rich flavors.

This cake reminds me of weekend mornings when my family would gather over coffee and homemade treats savoring slow conversations and laughter.

Storage Tips

Store the cake in an airtight container at room temperature for up to three days to keep it moist. Refrigeration can dry it out but works if your home is very warm. For longer storage wrap well and freeze for up to two months. Thaw overnight in the fridge before serving.

Ingredient Swaps

For a dairy free version try coconut yogurt or plant based sour cream alternatives and swap butter for vegan margarine or coconut oil. Ground cardamom can replace cinnamon for a more exotic twist if you like. Use hazelnuts or walnuts instead of pistachios for different nutty flavors.

Serving Ideas

Serve with a dollop of whipped cream or a dusting of powdered sugar for a pretty touch. Accompany with a cup of your favorite coffee or chai for complementary flavors. Toast some extra pistachios to sprinkle on top just before serving for extra crunch and nutty aroma.

This cake brings simple ingredients together for a delicious experience perfect for sharing and savoring with loved ones.

Frequently Asked Recipe Questions

→ What kind of coffee is best to use?

Use brewed coffee cooled to room temperature for a smooth, rich flavor without overpowering bitterness.

→ Can I substitute sour cream?

Greek yogurt works well as a substitute, providing similar moisture and slight tanginess.

→ How do roasted pistachios affect texture?

Roasted pistachios add a pleasant crunch and nutty depth, balancing the moist cake crumb.

→ Is there a way to enhance the cinnamon flavor?

Lightly toasting the dry cinnamon before mixing can deepen its aroma and presence.

→ How can I tell when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.