Description

This Pistachio Coffee Cake is a moist and flavorful treat perfect for any coffee break or dessert table. Featuring a tender crumb enriched with sour cream and brewed coffee, it delivers a subtle coffee aroma balanced by the crunch of roasted pistachios and warm cinnamon spice. Easy to prepare and baked to perfection, this cake will delight fans of nutty, coffee-infused baked goods.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

Wet Ingredients

½ cup sour cream (or Greek yogurt)
½ cup brewed coffee (cooled)
3 large eggs (room temperature)
1 tsp vanilla extract
½ cup unsalted butter (softened)

Other Ingredients

1 cup granulated sugar
¾ cup unsalted roasted pistachios, coarsely chopped

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of leavening and spices.
Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial for a tender crumb.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then incorporate the vanilla extract until the mixture becomes smooth and uniform.
Incorporate Sour Cream and Coffee: Gently fold in the sour cream until just combined, then slowly add the cooled brewed coffee, mixing until the batter is smooth and slightly thinned.
Add Pistachios: Carefully stir in the coarsely chopped roasted pistachios, distributing them evenly throughout the batter for texture and nuttiness.
Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving. This helps the cake set for clean cuts and enhances the flavor.

Notes

You can substitute sour cream with Greek yogurt for a slightly tangier flavor and similar texture.
Make sure the brewed coffee is cooled to prevent curdling the batter when added.
Room temperature eggs help to emulsify the batter better for a smoother texture.
For extra moistness, do not overbake the cake; start checking for doneness at 30 minutes.
Chopping the pistachios coarsely adds delightful crunch; you can lightly toast them if desired for enhanced flavor.