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Ultra-Moist Pistachio Coffee Cake with Brown Butter Streusel Topping

Close-up of a moist slice of pistachio coffee cake showing a green pistachio layer and crumbly streusel topping.
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Make this tender, nutty Pistachio Coffee Cake, perfect for brunch or a cozy morning treat. It features a moist crumb and a rich brown butter streusel topping that pairs well with your coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shelled, unsalted pistachios, finely ground
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup pistachio paste (optional, for intense flavor)
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly (for streusel)
  • 1/2 cup chopped pistachios (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Stir in the finely ground pistachios.
  3. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste, if using.
  4. In a small bowl, whisk together the milk and sour cream. Alternate adding the dry ingredients mixture and the wet ingredients mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Prepare the brown butter streusel: In a small saucepan, melt the 1/2 cup butter over medium heat until it foams and brown bits form at the bottom, smelling nutty. Remove from heat and let cool for 5 minutes.
  6. In a separate bowl, combine the 1 cup flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel. Pour the slightly cooled brown butter over the dry streusel ingredients. Use a fork or your fingers to mix until coarse crumbs form. Stir in the chopped pistachios.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spoon the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For the best nutty flavor, use high-quality, unsalted pistachios for grinding.
  • If you skip the pistachio paste, add 1/4 cup more milk to maintain batter consistency.
  • This cake pairs wonderfully with a simple glaze made from powdered sugar and a splash of milk or lemon juice.

Nutrition

Find it online: https://juliameal.com/pistachio-coffee-cake-moist-recipe/