Name: Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup pistachios (raw and shelled); 1/2 cup all-purpose flour; 3 tablespoons granulated sugar; 5 tablespoons unsalted butter (cold); 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 2/3 cups buttermilk; 2 teaspoons apple cider vinegar; 1 cup pistachios (raw and shelled); 1 cup granulated sugar; 5 tablespoons unsalted butter (room temperature); 1 cup Greek yogurt (room temperature); 2 teaspoons vanilla flavoring; 1/4 teaspoon almond or pistachio flavoring (optional); 1 cup pistachio cream spread (not pistachio butter); 4 tablespoons pistachio cream spread; 1/2 cup powdered sugar; 2 tablespoons milk

Jump to Recipe· 4.1 from 5 reviews

If you are on the hunt for a truly unforgettable morning treat or a show-stopping dessert, this Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe is your new best friend. Imagine a tender, moist cake bursting with the nutty richness of fresh pistachios, topped with a satisfyingly crunchy crumble that adds the perfect contrast, then finished off with an irresistible pistachio glaze that glistens and melts into every bite. It’s the kind of recipe that not only delights your palate but also brings a sense of warmth and comfort to your kitchen. Let me walk you through this glorious cake that’s bound to become a staple at your gatherings and cozy weekend breakfasts!

Ingredients You’ll Need

A clear glass bowl filled with a grainy, crumbly mixture in a light brown color, with visible tiny bits of orange and green throughout. On top of the grainy base is a dollop of smooth, creamy white sauce with a small swirl of dark brown liquid in its center. The bowl sits on a white marbled surface, and a small part of a white bowl with a green liquid is seen on the right side in the background. photo taken with an iphone --ar 4:5 --v 7

All the magic in this Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe starts with simple, well-chosen ingredients. Each one plays a starring role in creating the perfect balance of flavor, texture, and color, making the baking process both joyful and rewarding.

1/2 cup pistachios (raw and shelled): These bring a fresh, nutty crunch to both the crumble topping and the cake batter.
1/2 cup all-purpose flour: Essential for forming the base of the crumble, contributing to that crisp texture.
3 tablespoons granulated sugar: Adds subtle sweetness to the crumble without overpowering the pistachios.
5 tablespoons unsalted butter (cold): Cold butter is the secret to creating that irresistible crumbly topping texture.
2 cups all-purpose flour: The main structure builder for the cake, giving it the right crumb and tenderness.
2 teaspoons baking powder: Helps the cake rise beautifully and stay light and fluffy.
1/4 teaspoon baking soda: Works alongside the baking powder for balanced leavening.
1/4 teaspoon sea salt: Enhances all the flavors and keeps the sweetness in check.
2/3 cups buttermilk: Adds moisture and a slight tang, enriching the cake’s flavor and crumb.
2 teaspoons apple cider vinegar: Reacts with the baking soda to boost fluffiness while adding a subtle lift.
1 cup pistachios (raw and shelled): Ground finely, they are mixed into the batter for an intense pistachio flavor.
1 cup granulated sugar: Sweetens the cake perfectly without being overpowering.
5 tablespoons unsalted butter (room temperature): Creamed with sugar to give the cake a rich and tender texture.
1 cup Greek yogurt (room temperature): Adds moisture, tenderness, and a touch of tang.
2 teaspoons vanilla flavoring: Warms and balances the nutty pistachio beautifully.
1/4 teaspoon almond or pistachio flavoring (optional): A little extra depth that truly elevates the pistachio tones.
1 cup pistachio cream spread (not pistachio butter): A luscious, creamy layer that melts delightfully inside the cake.
4 tablespoons pistachio cream spread: Used for the glaze to intensify the cake’s pistachio essence.
1/2 cup powdered sugar: Sweetens and thickens the glaze to a perfect drizzling consistency.
2 tablespoons milk: Lightens the glaze and helps it pour smoothly over the cake.

How to Make Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 320 degrees F. Line the bottom of an 8-inch springform pan with parchment paper so your cake can easily release once baked. This little prep step saves a lot of stress later on when you’re eager to enjoy the final product.

Step 2: Make the Pistachio Crumb Topping

Take half a cup of raw pistachios, a half cup of flour, and 3 tablespoons of sugar, and pulse them together in a food processor until roughly chopped — you want some larger bits for texture. Add the cold, cubed butter and pulse again until everything resembles coarse crumbs. This topping will bake up into a crispy, nutty delight that contrasts beautifully with the soft cake underneath.

Step 3: Mix Dry Ingredients for the Cake

In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon sea salt. This dry mix forms the cake’s backbone, ensuring it rises perfectly and has a tender crumb.

Step 4: Prepare the Pistachio Sugar

Pulse 1 cup of pistachios with 1 cup of granulated sugar in a food processor until finely ground. This pistachio sugar combo infuses the cake with its signature nutty sweetness, making each bite unique.

Step 5: Cream Butter and Pistachio Sugar

In a large bowl, beat 5 tablespoons of room temperature unsalted butter until smooth and creamy. Gradually add your pistachio sugar mixture, beating steadily for about 2 minutes. This step creates a light, fluffy base that holds the cake together with a wonderful pistachio aroma.

Step 6: Add Wet Ingredients to the Batter

Mix in the Greek yogurt, apple cider vinegar, vanilla flavoring, and optional almond or pistachio extract until just combined, scraping the sides of the bowl to keep the batter smooth. The yogurt adds moistness while the vinegar reacts with the baking soda to keep the cake tender and light.

Step 7: Combine Wet and Dry Ingredients

Add the buttermilk along with the dry flour mixture in two parts, folding gently with a spatula after each addition. Avoid overmixing to keep your cake fluffy and delicate – overworked batter can lead to a dense texture, which we definitely don’t want here.

Step 8: Assemble the Cake Layers

Spread half of the pistachio batter evenly into your prepared pan. Next, carefully dollop the pistachio cream spread evenly over the batter, spreading gently so you don’t mix it in. Top with the remaining batter and smooth it out nicely. Finally, sprinkle your pistachio crumble topping evenly over the surface—this will bake into a golden, crunchy crown.

Step 9: Bake Until Perfect

Bake the cake for 50 to 60 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out with a few moist crumbs but no wet batter. If needed, bake for another 5 minutes and check again. Patience here pays off with the perfect texture.

Step 10: Cool and Glaze Your Cake

Allow your cake to cool in the pan for about 10 minutes, then carefully loosen the edges and remove the springform ring. Transfer the cake to a wire rack to cool completely before glazing. To make the glaze, whisk together powdered sugar, 4 tablespoons of pistachio cream spread, and 2 tablespoons of milk until smooth. Drizzle this luscious glaze over your cake, and if you like, dust with a little powdered sugar for an extra touch of elegance.

How to Serve Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe

The image shows a thick slice of crumb cake on a white plate with a patterned texture. The cake has two distinct layers: a golden brown crumbly top with visible nutty specks and a light yellow bottom layer. Between these layers is a green filling, adding a pop of color and moist texture. Green sauce is drizzled over the top and around the plate, creating a glossy, smooth contrast to the crumbly cake. There are small chunks sprinkled on top and around the plate. In the background, a white cup with dark liquid and a jar of green sauce appear blurry against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cake slices with a sprinkle of chopped pistachios for extra crunch and a fresh pop of color. A few fresh berries or edible flowers also work beautifully for presentation and a hint of natural sweetness.

Side Dishes

This cake pairs wonderfully with a hot cup of your favorite coffee or tea, perfect for brunch or a cozy gathering. For a more indulgent treat, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement the nutty flavors.

Creative Ways to Present

For special occasions, slice the cake into elegant squares and present on delicate dessert plates. Add a light dusting of powdered sugar and a drizzle of additional pistachio glaze right before serving for that fresh, glossy look that will impress every guest.

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe stores nicely in an airtight container at room temperature for up to two days. If you want to keep it fresher longer, refrigerate for up to five days. Just be sure to let it come to room temperature before eating for the best texture.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap, then aluminum foil, and storing it in the freezer for up to two months. Thaw overnight in the refrigerator for a delicious treat anytime you crave it.

Reheating

Warm any leftover slices gently in the microwave for about 20 seconds or in a low oven (around 300 degrees F) for 10-15 minutes. This helps revive that fresh-baked texture and melts the glaze slightly for pure indulgence.

FAQs

Can I use pistachio butter instead of pistachio cream spread?

It’s best to use pistachio cream spread as instructed because it has the right smooth, sweet texture that complements the cake. Pistachio butter tends to be thicker and less sweet, which may change the final texture and flavor.

Can I substitute buttermilk with regular milk?

You can, but for best results, add 1 tablespoon of lemon juice or vinegar to 2/3 cup of milk and let it sit for 5 minutes to mimic buttermilk’s acidity, which helps make the cake moist and tender.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, but keep an eye on the texture as some blends absorb liquids differently. You may need to adjust the liquid ingredients slightly.

Can I prepare any part of this recipe ahead of time?

Definitely! The pistachio crumb topping can be made up to a day ahead and stored in the fridge. You can also prepare the batter but bake it fresh for best results.

How important is the oven temperature of 320 degrees F?

This slightly lower baking temperature ensures the cake cooks evenly and prevents the crumble from burning while allowing the interior to cook fully. It’s a key to a tender yet fully baked coffee cake.

Final Thoughts

Trust me when I say that this Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe is a celebration of flavor and texture that will brighten any morning or dessert table. It’s the kind of recipe that feels both special and approachable, perfect for sharing with friends and family. Give it a try, and you might just find your new favorite go-to coffee cake that everyone will be asking you to bake again and again.