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Ultimate Moist Pistachio Coffee Cake with Brown Butter Streusel

Close-up of a moist slice of pistachio coffee cake featuring a rich, nutty crumb topping with visible green pistachio pieces.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/pistachio-coffee-cake-moist-brown-butter-streusel/