Amazing 380-Calorie Pistachio Coffee Cake

Hi there! Welcome to my kitchen. I’m so excited you stopped by today because I’ve finally perfected what I honestly believe is the most heavenly, tender, and buttery pistachio coffee cake you will ever bake. Forget dry cakes, friends—this one is packed with intense nutty flavor and stays unbelievably moist for days. After way too many attempts testing out different levels of ground pistachios, I landed on the winner: my Ultimate Moist Pistachio Coffee Cake with Brown Butter Streusel. This formula quickly became a family favorite for weekend brunch. It’s rich enough for a holiday but easy enough for Tuesday morning!

Why This Ultimate Moist Pistachio Coffee Cake Stands Out

You are going to love this cake because it checks all the boxes for a perfect morning treat. We aren’t messing around with dry desserts here; this is pure comfort! It’s delicious because of a few specific choices I made during testing.

Achieving Peak Moistness in Your Pistachio Coffee Cake

To guarantee you get that amazing Moist Coffee Cake texture, I lean heavily on the finely ground pistachios right in the batter, plus a little help from the pistachio paste. It just keeps everything tender!

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The Secret to the Brown Butter Streusel Topping

Seriously, don’t skip browning the butter for the topping! That simple extra step adds a deep, almost toasted nuttiness that really elevates the whole experience. It transforms a standard crumb into a proper Homemade Streusel Topping.

Gathering Ingredients for Your Pistachio Coffee Cake

Okay, now that we’ve talked about why this cake is the absolute best, let’s get you set up in the kitchen! When you’re baking something this special, having everything measured and ready to go makes the process so much smoother. I always try to measure out my dry and wet ingredients separately before I even turn on the mixer. Trust me, getting organized upfront prevents those last-minute scrambles!

Here is exactly what you’ll need to pull off this incredible pistachio coffee cake. Remember to have your butter softened for the cake, but we’ll melt and brown it specifically for that amazing streusel topping!

For the Pistachio Coffee Cake Batter

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shelled, unsalted pistachios, finely ground
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 cup pistachio paste or 2 tablespoons pistachio extract

For the Brown Butter Streusel

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted and browned
• 1/4 cup chopped pistachios for topping

Step-by-Step Instructions for the Pistachio Coffee Cake

This is where the magic really happens, but don’t rush! Since this is such a thick, incredible pistachio coffee cake, taking a moment for each step ensures everything marries perfectly by the time it hits the oven. Follow along, and you’ll have that gorgeous, nutty aroma filling your whole house in no time.

Preparing the Pan and Dry Ingredients

First things first: let’s get that oven hot! You need to preheat to 350°F (175°C) right away. While it’s warming up, grab your 9-inch square or 8-inch round pan, grease it well, and flour it up slightly so nothing sticks later. Next, in a medium bowl, you’ll just whisk together your flour, baking powder, and salt. Keep this close by; we’ll use it soon!

Mixing the Pistachio Coffee Cake Batter

Time for the stand mixer—this is where we create the structure! Beat your softened butter and sugar together until it looks really light and fluffy—aim for about three good minutes. Add your eggs one by one, making sure you scrape down the sides after each addition. Once that’s smooth, mix in your vanilla and that all-important pistachio paste or extract. Now, slowly alternate adding your dry mix and the whole milk, starting and finishing with the dry stuff. Promise me you’ll only mix until it’s *just* combined? Overmixing is the enemy of this coffee cake!

Creating the Brown Butter Streusel and Assembling the Pistachio Coffee Cake

While the oven finishes warming, whip up that streusel! Melt your butter gently in a small saucepan until you see those little brown bits form on the bottom and it smells wonderfully nutty—that’s your brown butter! Whisk this into the streusel dry ingredients (flour, sugar, cinnamon) until it looks like coarse crumbs. Now, assemble! Spread *half* the batter into your prepared pan, sprinkle half the streusel evenly over it, then top with the rest of the batter, and finish with the remaining streusel and those gorgeous chopped pistachios.

SAVE IT

Baking and Cooling Your Nutty Cake Recipes

Slide that beauty into the hot oven and let it bake for about 40 to 45 minutes. When you test it with a wooden pick, you want it coming out clean—just a few moist crumbs clinging to it are perfect, remember? Once it’s done, resist the urge to yank it out! Let the Nutty Cake Recipes cool right in the pan for a solid 15 minutes. This step really helps it set up so it doesn’t crumble when you move it to the wire rack to finish cooling.

Tips for a Perfect Pistachio Coffee Cake Every Time

Even the best recipes can trip us up if we aren’t careful about a few little details! When I was perfecting this recipe for true Comfort Food Baking goodness, I learned the hard way about ingredient quality. These tips will help ensure your bake is always a success, especially when serving guests during your lovely Brunch Baking Ideas gatherings.

Ingredient Specifics for Your Pistachio Coffee Cake

You absolutely have to use the highest quality pistachios you can find, or better yet, grind your own shelled nuts until they’re almost a powder—that’s crucial for flavor! If you can’t find pistachio paste, don’t panic. My notes show that using 2 teaspoons of a really high-quality pistachio extract works perfectly as a flavor substitute. Skip the cheap imitation stuff; flavor is everything here!

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Baking Tips for Brunch Baking Ideas

One thing I learned is that coffee cakes bake best in lighter-colored aluminum pans. Dark pans absorb too much heat and can sometimes make the edges burn before the center is done. Also, since ovens are notoriously moody, trust your wooden pick over the timer sometimes! If your oven runs hot, check at 38 minutes. If you use a thinner glass dish, reduce the temp by 25 degrees. It’s all about managing that heat for your pistachio coffee cake!

Variations on the Pistachio Coffee Cake

I know you bakers out there love to tinker, and I totally get it! While this original Almond Pistachio Baking version is my gold standard, there are simple ways to customize it. Many of you asked about adding a filling, and wow, that’s a fantastic upgrade for an afternoon treat!

If you have an extra block of cream cheese, try spreading half the batter, then topping that with softened cream cheese mixed with a spoonful of sugar and a splash of vanilla. Cover that with the rest of the batter and the streusel. It creates this gorgeous, tangy layer right in the middle and makes the cake feel super decadent for a weekend brunch!

SAVE IT

Serving Suggestions for Your Pistachio Coffee Cake

This moist, nutty confection truly shines when served right. While it tastes amazing completely plain, it absolutely sings next to a hot drink. If you’re looking for perfect Coffee Pairing Cakes, strong brewed coffee or a creamy latte is your best friend here. For something cozy on a chilly evening, plain black tea works great too.

Because this pistachio coffee cake feels a little special, it naturally becomes one of my go-to Holiday Coffee Cake options when unexpected guests drop by in December. It just feels festive, don’t you think?

Storage and Reheating for Your Easy Breakfast Cakes

The best part about this pistachio coffee cake is that it actually tastes *better* the next day! To keep these wonderful Easy Breakfast Cakes fresh, just cover the cooled cake tightly right in the pan or transfer it to an airtight container. I find that keeping it wrapped on the counter at room temperature is perfect for up to three days.

If you want that fresh-baked texture again, don’t use the microwave, please! It warms unevenly and can dry out the edges. Instead, zap a slice for about 10-15 seconds in the microwave, or wrap it lightly in foil and warm it in a 300°F oven for five minutes. That streusel gets crunchy again, and it’s like baking all over!

Frequently Asked Questions About Pistachio Coffee Cake

I always get questions when I post this cake because, let’s be honest, it looks and smells *so* good! Here are a few common things people ask me about before they start mixing up their own batch of this wonderful pistachio coffee cake.

Can I make a vegan pistachio coffee cake?

That’s a great question, especially since so many folks are looking for Vegan Coffee Cake Recipes these days! Yes, you absolutely can adapt this! Swap the whole milk for any unsweetened plant milk you love—soy or oat work beautifully. Then, just use a good quality vegan butter substitute for the cake batter. Since the streusel uses melted butter, use a vegan butter that melts nicely, or simply substitute the melted brown butter with melted coconut oil for the topping. The nuts and sugar are already vegan, so it’s a super easy switch!

What is the best way to get a vibrant green color?

Oh, people really love that perfect green hue! If you want those brilliant Green Pistachio Treats, the secret is really in the pistachios you choose. The paste I recommend in the recipe usually gives a lovely, natural tint. If you’re set on something really bright for a special occasion, you can add just half a drop of natural green food coloring—but honestly, I prefer the natural pale green color you get from using high-quality nuts. Skip the artificial dyes if you can!

Can I use almond flour instead of all-purpose flour in this pistachio coffee cake?

This recipe already calls for finely ground pistachios, so you’re already in that cozy Almond Pistachio Baking neighborhood! Now, if you want to substitute *all* the AP flour with almond flour for a gluten-free version, be careful. Different flours absorb moisture differently. I’d suggest substituting maybe a quarter cup max to start. Almond flour will make the cake much richer and denser, but you might need an extra egg yolk to keep that moisture locked in. I haven’t perfected the 100% almond flour swap yet, but I’m working on it for you!

Estimated Nutritional Information for This Pistachio Coffee Cake

I always feel a little weird posting nutrition facts because frankly, when you’re eating something this good, you shouldn’t be worrying about numbers! But since this pistachio coffee cake is such a rich treat, I know some of you like to see the breakdown, especially if you are planning baked goods for a gathering.

The figures below are my best estimates based on the specific ingredients and portion sizes detailed in the recipe above. Keep in mind that if you use different types of butter or swap out whole milk for something else, these numbers will change slightly. Enjoy it mindfully—it’s worth every single bite!

• Serving Size: 1 slice
• Calories: 380
• Sugar: 25g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 75mg

Just a little note here: These figures are based on 8 equal servings as listed. If you cut your cake into smaller, snack-sized pieces, the numbers per slice will obviously drop! I really hope this helps you plan your lovely Comfort Food Baking sessions!

Ultimate Moist Pistachio Coffee Cake with Brown Butter Streusel

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Welcome to My Kitchen! I am sharing my favorite recipe for a moist, nutty pistachio coffee cake. This cake features a rich pistachio flavor and a buttery, crumbly brown butter streusel topping. It is perfect for your next brunch or cozy morning treat paired with coffee.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 65 min
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shelled, unsalted pistachios, finely ground
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 cup pistachio paste or 2 tablespoons pistachio extract
• For the Brown Butter Streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted and browned
• 1/4 cup chopped pistachios for topping

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste or extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Fold in the finely ground pistachios.
5. Prepare the Brown Butter Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Pour the browned butter over the mixture and stir with a fork until coarse crumbs form.
6. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle with the remaining streusel and the chopped pistachios.
7. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
8. Let the pistachio coffee cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

• To brown the butter, melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty. Remove from heat immediately.
• For an extra nutty flavor, substitute 1/4 cup of the all-purpose flour in the cake batter with finely ground pistachios.
• If you do not have pistachio paste, use 2 teaspoons of high-quality pistachio extract for a strong flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 25
• Sodium: 210
• Fat: 22
• Saturated Fat: 11
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 42
• Fiber: 2
• Protein: 7
• Cholesterol: 75