Print

Moist Pistachio Coffee Cake with Brown Butter Streusel

Two slices of vibrant green pistachio coffee cake with a dark brown, crumbly streusel topping, served on a plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this moist, nutty pistachio coffee cake with a rich brown butter streusel topping. It is a dependable recipe perfect for brunch or a cozy afternoon treat with coffee.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely ground pistachios (pistachio flour)
  • 1/4 cup shelled, chopped pistachios for topping
  • 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, browned and cooled slightly
  • For the Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk or water
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk the ground pistachios into the milk.
  6. Gradually add the flour mixture to the wet ingredients, alternating with the pistachio milk mixture, beginning and ending with the flour. Mix until just combined; do not overmix.
  7. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cooled brown butter using a fork or your fingers until the mixture resembles coarse crumbs.
  8. Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel and the chopped pistachios.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For the best pistachio flavor, use high-quality, unsalted pistachios for grinding into flour.
  • Browning the butter for the streusel adds a deep, nutty note that complements the cake well.
  • You can substitute almond flour for some of the all-purpose flour for an even nuttier texture.

Nutrition

Find it online: https://miameal.com/pistachio-coffee-cake/