Irresistible Pistachio Coffee Cake with a Crunchy Crumb Topping
1 hour 10 minutes
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About Irresistible Pistachio Coffee Cake with a Crunchy Crumb Topping
Indulge in the irresistible allure of a tender, crumbly coffee cake, punctuated by a delightful crunch. This easy recipe boasts a hidden layer of buttery pistachio filling, transforming a classic into something truly special.Perfect for any occasion, this coffee cake is best enjoyed warm with a steaming cup of coffee or tea. The comforting flavors and simple pantry ingredients make it a go-to treat.Plus, it's incredibly adaptable! Feel free to swap in your favorite nuts and flavors for a personalized touch.
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Recipe Time & More
Prep20 minutes
Cook50 minutes
Total1 hour 10 minutes
Ingredients
Cake Batter
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 100 gm Butter softened, unsalted
- 180 gm Sugar granulated
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 200 gm Cream sour
Crumb Topping
- 1 cup Pistachios or almonds), pecans, roughly chopped (or walnuts
- 50 gm Sugar brown, light
- 1 Tbsp Butter cold
- 1 Tbsp All-Purpose Flour
- 3/4 Tbsp Cinnamon ground
- 1/3 cup Chocolate Chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Lining the bottom with parchment paper makes releasing the cake even easier.
Make the Crumb Topping
- In a medium bowl, combine the pistachios, brown sugar, cold butter, flour, and cinnamon. Use a fork or your fingers to mix until the mixture is crumbly.
Make the Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air for a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the dry ingredients and sour cream alternately, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
Assemble and Bake
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the crumb topping over the batter.
- Dollop the remaining batter over the crumb topping and spread gently. Top with the remaining crumb mixture.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before releasing the springform ring. Transfer to a wire rack to cool completely.
Recipe Notes
Good To Know
- Sour cream gives the cake a rich flavor and soft texture. If you can't find sour cream, full-fat natural yogurt is a good substitute. For best results, strain the yogurt through a cheesecloth-lined strainer for 30 minutes to thicken it.
Expert Tips
- For a richer coffee cake experience, brew your coffee extra strong. The more concentrated the coffee, the more pronounced its flavor will be in the final product.
- Don't overmix the batter. Overmixing develops gluten, which can lead to a tough cake. Mix just until the ingredients are combined.
Storage Instructions
- To keep the coffee cake moist for several days, store it in an airtight container at room temperature with a slice of bread placed on top. The bread will absorb any excess moisture and help prevent the cake from drying out.
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Recipe Nutrition
Calories: 367kcalCarbohydrates: 41gProtein: 3gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gCholesterol: 1mgSodium: 5071mgSugar: 29g
Pooja Khanna
Articles: 6
8 Comments
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This looks so inviting! Thank you.
What a delightful recipe! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
Such a scrumptious dish! Thank you.
Looks Yum !
Must try recipe but somehow I am always scared to bake 🙁
wow…
This is perfect! Can’t wait to taste it.