Pistachio Coffee Cake (Print Version)
# Ingredients:
→ Pistachio Brown Sugar Topping
01 -
2/3 cup (150g) crushed pistachios
02 -
1/2 cup (113g) unsalted butter
03 -
1 1/4 cups (150g) all-purpose flour
04 -
1 cup (200g) light brown sugar
05 -
1 1/2 teaspoons ground cinnamon
→ Fluffy Cake Mix
06 -
2 teaspoons baking powder
07 -
9 tablespoons (125g) unsalted butter, softened
08 -
1 3/4 cups (210g) all-purpose flour
09 -
1 tablespoon coffee grounds
10 -
3/4 cup plus 2 tablespoons (175g) granulated sugar
11 -
3 tablespoons (45g) sour cream, at room temperature
12 -
1/2 cup (110g) whole milk, room temperature
13 -
1 1/2 teaspoons vanilla
14 -
1/2 teaspoon salt
15 -
2 large eggs, brought to room temperature
→ Espresso Icing
16 -
1 tablespoon espresso
17 -
1/2 cup (60g) powdered sugar
# Instructions:
01 -
Set butter, eggs, sour cream, and milk out for about an hour to warm up. Stir the coffee grounds into the milk and let it sit while the other ingredients adjust to room temp.
02 -
In a medium-sized bowl, melt the butter, then stir in the brown sugar, flour, cinnamon, and pistachios with a fork. Keep mixing until clumps start to form.
03 -
Turn the oven on to 350°F (175°C). Grease a 9-inch cake pan with butter, then press crumpled parchment paper up the sides as handles to help you lift the cake later.
04 -
In a small bowl, whisk together baking powder, flour, and salt until combined.
05 -
Use a hand or stand mixer with a paddle, and beat the butter and sugar for about 3-4 minutes until they’re fluffy and creamy.
06 -
Mix the eggs and vanilla into the butter-sugar mixture. Beat it for one minute so everything is blended well.
07 -
Add half of the dry ingredients to your wet mixture. Stir gently, then mix in the coffee-infused milk and sour cream. Finally, fold in the rest of the dry mix.
08 -
Scoop half of the batter into your prepared pan. Sprinkle one-third of the streusel over the top, then add the remaining batter followed by the rest of the streusel. Bake for 40-50 minutes, or until a toothpick comes out clean.
09 -
Mix espresso and powdered sugar until smooth. Once the cake is completely cool, drizzle the glaze across the top before digging in.
# Notes:
01 -
This soft coffee cake is loaded with pistachios and coffee flavor, wrapped in a sweet brown sugar topping and espresso drizzle.