Name: Pistachio Coffee Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 package (3.4 oz) instant pistachio pudding mix; 4 large eggs; 1 cup sour cream; 1/4 cup water; 1/4 cup vegetable oil; 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1/2 cup chopped pistachios; 1/4 cup butter, melted (for topping); 1/4 cup all-purpose flour (for topping); 1/4 cup brown sugar (for topping); 1/4 cup chopped pistachios (for topping)

Why You’ll Love Pistachio Coffee Cake Recipe Recipe

This cake strikes the perfect balance of moist texture and nutty flavor. The brewed coffee adds depth without overpowering sweetness, while pistachios bring a delightful crunch in every bite. It’s elegantly simple to make yet impressive enough for guests or a cozy weekend gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All‑purpose flour
Baking powder
Ground cinnamon
Salt
Granulated sugar
Unsalted butter (softened)
Large eggs
Vanilla extract
Sour cream or Greek yogurt
Brewed coffee (cooled)
Roasted pistachios, coarsely chopped

Directions

Prep oven and pan: Preheat your oven to 350°F (175°C). Grease a 9‑inch round cake pan to ensure the cake doesn’t stick.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt to evenly distribute the leaveners and spices.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy — about 3 to 4 minutes.
Add eggs and vanilla: Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
Add sour cream and coffee: Fold in sour cream, then gradually add cooled brewed coffee, blending gently until combined.
Stir in pistachios: Mix in the chopped pistachios until they are evenly distributed throughout the batter.
Bake: Pour batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool slightly before serving. Enjoy warm or at room temperature.

Servings and timing

This recipe makes about 8 servings.
Preparation time: ~15 minutes
Baking time: ~30–35 minutes

Variations

• Glaze option: Drizzle a simple vanilla or coffee glaze over slices for added sweetness.
• Nut swap: Substitute pistachios with walnuts, pecans, or almonds for different nutty flavors.
• Coffee‑free: Replace brewed coffee with milk or non‑dairy milk if preferred — the texture stays moist and delicious.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes.

FAQs

What if I don’t want coffee in the cake?

You can substitute the brewed coffee with milk or a non‑dairy alternative. The cake will remain moist, though it won’t have the subtle coffee undertones.

Can I make this cake gluten‑free?

Yes. Use a 1:1 gluten‑free flour blend in place of all‑purpose flour for a gluten‑free version.

How should I chop the pistachios?

Coarsely chop the roasted pistachios so you get both texture and nutty bursts throughout the cake.

Can I use salted pistachios?

It’s better to use unsalted pistachios to avoid the cake being too salty; if you only have salted ones, reduce or omit additional salt in the batter.

Can I make the cake ahead of time?

Yes. Bake the cake, let it cool completely, then store it covered at room temperature or in the fridge. Warm before serving for best texture.

Can I add a streusel topping?

Absolutely — a cinnamon‑sugar pistachio streusel makes a delicious crunchy top.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

What can I serve with this cake?

Pair with coffee, tea, or a dollop of whipped cream for an indulgent treat.

Can I freeze this coffee cake?

Yes. Wrap cooled slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Is this coffee cake good for brunch?

Definitely — its balance of sweet, nutty, and aromatic flavors makes it an ideal brunch centerpiece.

Conclusion

This Pistachio Coffee Cake delivers a tender crumb, vibrant nutty flavor, and subtle aromatic notes that elevate a classic coffee cake. With simple ingredients and straightforward steps, it’s a crowd‑pleasing recipe you’ll return to again and again.