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Pistachio Coffee Cake

Pistachio Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 cup unsalted shelled pistachios, roughly chopped
  • pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x9-inch pan and line with parchment. Cream 1/2 cup softened butter and 3/4 cup sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Mix in sour cream until smooth.
  2. Whisk together 2 cups flour, baking powder, baking soda, and salt. Fold into wet ingredients in two additions, mixing just until combined.
  3. Stir together 1/2 cup brown sugar and cinnamon. Spread half the batter into the pan, sprinkle with cinnamon sugar, and dollop remaining batter on top. Smooth gently.
  4. Combine 1/2 cup flour, 1/2 cup brown sugar, and a pinch of salt. Cut in cold butter until sandy with pea-sized pieces, then toss in pistachios. Scatter over batter and press lightly. Bake 40 to 45 minutes, until golden and a toothpick comes out with a few moist crumbs.
  5. Cool in pan on a rack for 20 minutes, then lift out and slice into squares. Serve warm or at room temperature.

Notes

The cake is best the day it’s made when the topping is crisp, but it still eats wonderfully for days. Use the freshest pistachios you can find for the brightest green flecks in the streusel.