Pistachio coffee cake delight (Printable Version)
A moist cake blending coffee, cinnamon, and crunchy roasted pistachios for a flavorful treat.
# Ingredients Required:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
8 grams baking powder
03 -
2 grams ground cinnamon
04 -
3 grams salt
→ Wet Ingredients
05 -
120 grams sour cream or Greek yogurt
06 -
120 milliliters brewed coffee, cooled
07 -
3 large eggs, room temperature
08 -
5 milliliters vanilla extract
09 -
113 grams unsalted butter, softened
→ Other Ingredients
10 -
200 grams granulated sugar
11 -
90 grams unsalted roasted pistachios, coarsely chopped
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease a 23 cm round cake pan to prevent sticking and promote even baking.
02 -
In a medium bowl, whisk together flour, baking powder, ground cinnamon, and salt to ensure even distribution.
03 -
Using an electric mixer, beat softened butter and granulated sugar for 3-4 minutes until the mixture is light and fluffy, incorporating air for texture.
04 -
Add eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. Blend in vanilla extract until smooth.
05 -
Gently fold sour cream into the batter until just combined, then gradually add cooled brewed coffee, mixing carefully to maintain batter texture.
06 -
Stir in coarsely chopped roasted pistachios evenly throughout the batter to impart nutty flavor and crunch.
07 -
Pour batter into prepared pan and smooth surface. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
08 -
Allow cake to cool slightly in the pan before removing. Serve warm or at room temperature for optimal flavor and texture.
# Extra Suggestions:
01 -
Ensure eggs are at room temperature to achieve a smooth batter and better volume.