Description
This Pistachio Coffee Cake is a moist and fluffy cake layered with a crunchy cinnamon-sugar pistachio filling and topped with a buttery streusel. It’s perfect for breakfast, brunch, or dessert.
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)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix together the cake mix, pistachio pudding mix, eggs, sour cream, water, and vegetable oil until well combined and smooth.
- In a small bowl, mix together granulated sugar, cinnamon, and chopped pistachios to make the filling.
- Pour half of the cake batter into the prepared bundt pan.
- Sprinkle the pistachio-cinnamon filling evenly over the batter layer.
- Top with the remaining cake batter and smooth the top.
- In a separate bowl, combine melted butter, flour, brown sugar, and chopped pistachios to make the streusel topping.
- Sprinkle the streusel topping evenly over the top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- This cake is best served slightly warm or at room temperature.
- You can substitute walnuts or pecans if pistachios are unavailable.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
