Description
Indulge in a moist and flavorful Pistachio Coffee Cake, featuring a creamy cheesecake layer and crunchy streusel topping. Perfect for breakfast, brunch, or dessert.
Ingredients
For the Cake Batter:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pistachio extract
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely ground pistachios
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pistachio cream
For the Streusel Topping:
- 1/2 cup chopped pistachios
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/3 cup all-purpose flour
Optional Drizzle:
- 2 tbsp pistachio cream
Instructions
- Prepare the Cream Cheese Layer
Mix cream cheese, vanilla extract, powdered sugar, and pistachio cream until smooth. Set aside. - Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a 9×9-inch square pan or a 9-inch springform pan with 2 1/2-inch high sides. - Make the Cake Batter
Beat sugar and butter until light and fluffy (about 3 minutes). Add eggs, sour cream, pistachio extract, and vanilla extract. Mix until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients. Add finely ground pistachios. - Prepare the Streusel Topping
Combine pistachios, brown sugar, butter, and flour in a bowl. Mix until crumbly. - Assemble the Cake
- Pour half the batter into the pan, spreading evenly.
- Spread the cream cheese mixture over the batter.
- Sprinkle half the streusel topping.
- Add the remaining batter and finish with the remaining streusel.
- Bake
Bake for 55–70 minutes or until a toothpick comes out clean. Let cool completely in the pan. - Optional Drizzle
Once cooled, drizzle pistachio cream over the top for extra flavor.
Notes
- Nut Variations: Swap pistachios with almonds or walnuts for a unique flavor.
- Storage: Store at room temperature for up to 3 days or freeze for up to 3 months.
- Gluten-Free: Use a gluten-free baking flour blend.
- Dairy-Free: Replace dairy ingredients with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 55–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
