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Pistachio Coffee Cake with Crispy Crumble and Pistachio Glaze Recipe

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4.1 from 5 reviews

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Pistachio Coffee Cake is a rich, moist treat layered with pistachio cream spread and topped with a crunchy pistachio crumb. Its blend of flavors—from the nutty pistachios to tangy buttermilk and subtle almond notes—makes it perfect for breakfast, brunch, or a delightful snack. Baked to perfection and finished with a luscious pistachio glaze, this cake combines texture and taste for a deliciously nutty experience.

Ingredients

Pistachio Crumb Topping

  • 1/2 cup pistachios (raw and shelled)
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter (cold)

Pistachio Cake Batter

  • 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)

Assembly and Glaze

  • 1 cup pistachio cream spread (not pistachio butter)
  • 4 tablespoons pistachio cream spread
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat Oven: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and set it aside.
  2. Make Pistachio Crumb Topping: In a food processor, pulse together 1/2 cup shelled pistachios, 1/2 cup flour, and 3 tablespoons sugar until coarsely ground. Add 5 tablespoons cold butter and pulse just until mixture resembles crumbles. Transfer to a bowl and set aside.
  3. Prepare Dry Ingredients for Cake: In a bowl, combine 2 cups flour, baking powder, baking soda, and sea salt. Set aside.
  4. Make Pistachio Sugar Mixture: Pulse 1 cup shelled pistachios and 1 cup granulated sugar in a food processor until finely ground.
  5. Cream Butter and Sugar: In a large mixing bowl, beat 5 tablespoons room temperature butter with an electric mixer for 1 minute. Add the ground pistachio sugar mixture and beat for 2 more minutes.
  6. Add Wet Ingredients: Beat in Greek yogurt, apple cider vinegar, vanilla extract, and almond or pistachio flavoring (if using). Scrape the sides and bottom of the bowl to ensure even mixing.
  7. Combine Batter: Alternately add the buttermilk and dry flour mixture to the wet ingredients in two additions each, mixing with a spatula just until combined. Avoid over-mixing to keep the cake tender.
  8. Assemble the Cake Layers: Spread half of the cake batter evenly into the prepared pan. Gently spread 1 cup of pistachio cream spread over the batter in an even layer.
  9. Top Assembly: Add the remaining cake batter on top of the pistachio cream and smooth the surface. Evenly sprinkle the pistachio crumble topping over the cake.
  10. Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out with a few moist crumbs but no wet batter. If wet batter remains, bake for an additional 5 minutes and recheck.
  11. Cool Cake: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, remove the springform ring, and transfer the cake to a wire rack to cool completely.
  12. Make Pistachio Glaze: Whisk together 4 tablespoons pistachio cream spread, 1/2 cup powdered sugar, and 2 tablespoons milk in a small bowl until smooth.
  13. Finish Cake: Dust the cooled cake with powdered sugar and drizzle the pistachio glaze over the top to serve.

Notes

  • Ensure butter is cold for the crumb topping and room temperature for the batter for best texture.
  • Pistachio cream spread is not the same as pistachio butter; it’s a smoother, sweeter spread ideal for layering and glazing.
  • Use Greek yogurt at room temperature to blend smoothly into the batter.
  • To test cake doneness, avoid confusing pistachio cream with batter when checking with a toothpick.
  • If you don’t have apple cider vinegar, lemon juice can be substituted.
  • Use parchment paper in the springform pan to prevent sticking and ease removal.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/pistachio-coffee-cake-with-crispy-crumble-and-pistachio-glaze-recipe/