Let me tell you, there’s something truly magical about pistachio coffee cake! It’s incredibly versatile and perfect for any occasion, whether you’re hosting a brunch or just needing a cozy treat with your afternoon coffee. This cake is moist, rich, and full of that delightful nutty flavor that only pistachios can bring. I remember the first time I made it for a family gathering; everyone couldn’t get enough! The way the pistachios blend into the soft, tender crumb is just heavenly. Trust me, once you try this cake, it’s going to become a staple in your kitchen, right alongside your favorite recipes!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
How to Prepare Pistachio Coffee Cake
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because you want your cake to bake evenly and come out perfectly fluffy.
- Next, grab a 9×13 inch baking pan and grease it up with some butter or cooking spray. Don’t forget to dust it with flour, too! This will help your cake release easily later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes, and oh, the smell will be divine!
- Now, add in the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it super light. Just don’t rush it!
- While that’s happening, in another bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. This ensures that everything is evenly distributed.
- Gradually add the dry mixture to your butter and sugar mixture, alternating with the sour cream and vanilla extract. Start and end with the dry ingredients. Mix just until combined to keep your cake tender—overmixing is a no-no!
- Once the batter is smooth and all ingredients are well incorporated, pour it into your prepared baking pan. Use a spatula to smooth the top so it bakes evenly.
- Now, it’s time to bake! Place your cake in the oven and let it bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just a quick tip: resist the urge to open the oven door too soon!
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is super important to avoid sogginess.
Why You’ll Love This Recipe
- Quick preparation time: You can whip this up in just about an hour, perfect for those last-minute gatherings!
- Moist and tender texture: Each slice is rich and soft, making it a delight to savor with every bite.
- Delightful flavor: The nutty taste of pistachios paired with the sweetness of the cake is truly irresistible.
- Versatile for any occasion: Whether it’s brunch, an afternoon snack, or dessert, this cake fits right in!
- Easy to customize: Feel free to add your favorite toppings or serve with a scoop of ice cream for an extra treat.
- Crowd-pleaser: Trust me, everyone will be asking for the recipe once they taste this incredible cake!
Tips for Success
To ensure your pistachio coffee cake comes out absolutely perfect, I’ve got a few tried-and-true tips that I swear by. First off, make sure your butter is really softened—like, room temperature soft. This makes creaming it with sugar a breeze and gives you that light, fluffy texture we’re all after!
When you’re measuring your flour, don’t just scoop it straight from the bag. Instead, spoon it into your measuring cup and level it off with a knife. This way, you won’t end up with a dense cake from too much flour. Also, for the ground pistachios, I love to pulse them in a food processor until they’re finely ground, but be careful not to turn them into paste!
Timing is everything! Keep an eye on your cake as it bakes; every oven is a bit different. Start checking at the 30-minute mark, and remember, a toothpick should come out clean, not wet. If you notice the edges browning too quickly, you can tent the cake with aluminum foil for the last few minutes of baking.
Lastly, don’t rush the cooling process! Letting the cake cool for even just a little while in the pan before transferring it to a wire rack helps maintain that moist texture. Trust me, these little details can make a world of difference in your baking game!
Nutritional Information
Now, let’s talk about the nutritional values of this delicious pistachio coffee cake! Keep in mind that these are estimated values per serving, so they can vary a bit depending on the exact ingredients and portion sizes. Here’s what you can expect:
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Sugar: 15g
- Sodium: 150mg
- Cholesterol: 70mg
This cake is a delightful treat, and while it’s not exactly a health food, it can definitely satisfy your sweet tooth without going overboard. Enjoy it in moderation, and you’ll be golden!
Storage & Reheating Instructions
Now, if you happen to have any leftovers of this delightful pistachio coffee cake (which is a big if, trust me!), storing it properly is key to keeping that moist texture and incredible flavor intact.
First things first, let the cake cool completely before you think about storage. Once it’s cooled, you can wrap individual slices in plastic wrap or store the whole cake in an airtight container. This will help prevent it from drying out. If you’re using a cake keeper, that works beautifully too!
You can store your cake at room temperature for up to 2 days, but if you want to keep it fresh longer, pop it in the fridge. Just note that refrigerating can slightly change the texture, making it a bit denser, but it’s still delicious!
Now, if you want to save some for later, you can freeze this cake! Just slice it up, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag. It’ll stay good for about 2-3 months. When you’re ready to indulge again, just let it thaw in the fridge overnight or at room temperature for a few hours.
As for reheating, if you prefer it warm (and who wouldn’t?), simply pop a slice in the microwave for about 10-15 seconds. Just be careful not to overheat it, or you’ll lose that lovely texture. You can also warm it up in the oven at 350°F (175°C) for about 5-10 minutes. Serve it with a sprinkle of powdered sugar or a dollop of whipped cream for an extra treat!
FAQ Section
Common Questions
Can I use salted butter instead of unsalted?
Absolutely! Just keep in mind that if you use salted butter, you might want to reduce the added salt in the recipe a little. It’ll still turn out delicious!
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk as a great alternative. Both will keep your cake moist and add a nice tangy flavor.
How do I know when my cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs sticking to it, you’re good to go! If there’s wet batter on it, give it a few more minutes in the oven.
Can I add other flavors or ingredients to this cake?
Of course! This pistachio coffee cake is super versatile. You can add chocolate chips, dried fruits, or even a splash of almond extract for a fun twist. Just be mindful of the overall balance of wet and dry ingredients!
How long will this cake stay fresh?
If stored properly, the cake can last at room temperature for about 2 days, in the fridge for up to a week, and in the freezer for 2-3 months. Just make sure to wrap it well to keep it moist!
Serving Suggestions
When it comes to enjoying your pistachio coffee cake, the right accompaniments can really elevate the experience! I love serving it with a hot cup of coffee or a fragrant cup of tea; the nutty flavors pair beautifully with both. If you’re feeling a bit indulgent, a dollop of whipped cream or a scoop of vanilla ice cream adds a delightful creaminess that complements the cake’s texture perfectly.
For a touch of elegance, consider drizzling a simple glaze made from powdered sugar and milk over the top for a sweet finish. And if you want to add a pop of color and flavor, sprinkle some chopped pistachios on top or serve it alongside fresh berries. Trust me, the combination of the rich cake with the tartness of the berries is simply divine!
This cake also makes for a fantastic brunch centerpiece, so don’t hesitate to serve it alongside fresh fruit salad or a yogurt parfait. It’s all about creating a lovely spread that invites everyone to dig in and enjoy. So go ahead, get creative with your pairings, and make your pistachio coffee cake the star of the table!
For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Creamy Chicken Pasta.
Print
Pistachio Coffee Cake: 7 Irresistible Reasons to Try It
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This pistachio coffee cake is moist, flavorful, and perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream and vanilla.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served plain or with a dusting of powdered sugar.
- Add chopped pistachios on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pistachio coffee cake, dessert, baking
