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Pistachio Coffee Cake

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Have you ever seen a coffee cake so pretty it could win a baking competition? Well, move over fancy pastries because this Pistachio Coffee Cake is about to become your new favorite recipe. It’s seriously easy to make, bursting with flavor, and perfect for any occasion.

Imagine taking a bite of a moist and fluffy cake that’s loaded with tiny bits of pistachios. Then, surprise! A hidden layer of rich and creamy cheesecake swirls through the center. But wait, there’s more! The whole cake is topped with a crumble that’s so good, you might just eat it straight out of the bowl (we won’t judge!).

Why You’ll Love Pistachio Coffee Cake

  • Insanely Delicious! This coffee cake has tons of flavor – sweet cake, tangy cream cheese, and crunchy pistachios. It’s an unforgettable bite!
  • Fresh Flavor: Pistachios offer a unique twist on classic coffee cake flavors.
  • Easy Breezy Baking! Don’t be scared off by complicated recipes. This one’s a snap, even for beginners.
  • Anytime Treat Champ! Enjoy this coffee cake for breakfast, brunch, dessert, or a yummy pick-me-up.
  • Feeling Fancy? Get creative with different nuts or a chocolate ganache drizzle!

Ingredients Needed To Make Pistachio Coffee Cake

  • Gluten free flour or All purpose flour
  • Baking powder
  • Baking soda
  • Salt 
  • Eggs 
  • Sugar 
  • Sour cream 
  • Room temperature butter 
  • Vanilla extract 
  • Pistachio extract (optional) 
  • Finely ground pistachios 
  • Room temperature cream cheese 
  • Powdered sugar 
  • Pistachio cream
  • Chopped pistachios 
  • Brown sugar

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free sour cream and butter, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy option of your choice for the recipe.

How To Make Pistachio Coffee Cake

  1. Cream Cheese Dream: Whip cream cheese, vanilla extract, powdered sugar, and pistachio cream until smooth. Set aside.
  1. Oven & Pan Prep: Preheat oven to 350°F (175°C) and grease an 9×9-inch square pan with 2 1/2 high sides or 9-inch springform pan with 2 1/2 inch sides.
  2. Batter Up: Cream butter and sugar until fluffy. Beat in eggs, sour cream, extracts, then dry ingredients (flour,baking powder, soda, salt). Fold in ground pistachios.
  1. Streusel Time: Combine chopped pistachios, brown sugar, butter, and flour in a bowl.
  1. Layer It Up: Pour half the batter in the pan. Spread cream cheese mixture, then sprinkle half the streusel. Add remaining batter and top with remaining streusel.
  1. Bake It! Bake for 55-70 minutes (toothpick test) and cool completely.
  1. Pistachio Drizzle (Optional): Once cool, drizzle pistachio cream over the top.

Commonly Asked Questions

How do I store and reheat leftover pistachio coffee cake?

This Pistachio Coffee Cake is so good, it might not last long! But if you do have leftovers, here’s how to store and reheat them:

  • Storing: This coffee cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
  • Reheating: To reheat individual slices, simply pop them in the microwave on low power for a few seconds until warmed through.

Can I use other types of nuts instead of pistachios? 

Yes, you can substitute pistachios with other nuts such as almonds or walnuts for a different flavor. 

Can I freeze the cake? 

Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil. 

Can I use a different type of pan? 

You can use different pans, but baking times may vary. Be sure to adjust accordingly. 

What if I don’t have pistachio extract? 

You can omit the pistachio extract and increase the amount of vanilla extract for a slight adjustment in flavor.

Pistachio Coffee Cake

This Pistachio Coffee Cake is a ridiculously good! I love the blend flavors and textures, with the perfect balance of sweet but tangy cream cheese and nutty pistachio.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: PIstachio Coffee Cake
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cool Time: 30 minutes
Total Time: 2 hours
Servings: 10
Calories: 345kcal


  • mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • 9×9-inch square with 2 1/2 high sides or 9-inch round springform pan with 2 1/2 inch sides
  • nonstick baking spray
  • toothpick


For the Cake

  • 2 cups gluten-free flour or all-purpose flour
  • 4 tsp baking powder IF USING: All purpose flour, reduce to 2 TSP
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 large eggs
  • cup sugar
  • 1 ½ cups sour cream
  • 1 cup butter room temperature
  • 2 tsp vanilla extract
  • 1 tsp pistachio extract
  • 1 cup pistachios finely ground

For the Cream Cheese Layer

  • 8 oz cream cheese room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar
  • ½ cup pistachio cream

For the Streusel Topping

  • 1 cup pistachios chopped
  • ½ cup brown sugar
  • 8 tbsp butter room temperature
  • ½ cup flour


  • Prepare the Cream Cheese Layer: In a bowl, combine cream cheese, vanilla extract, powdered sugar, and pistachio cream. Mix until smooth. Set aside.
  • Preheat the Oven: Preheat the oven to 350°F (175°C) and spray an 9×9-inch square with 2 1/2 high sides or 9-inch round springform pan with 2 1/2 inch sides
    Note: Place a baking sheet in the oven, below the coffee cake in case there is any overflow.
  • Prepare the Cake Batter: In a mixing bowl, beat together the sugar and butter until light and fluffy, about 3 minutes. Add in the eggs, sour cream, pistachio extract and vanilla extract, and mix until well incorporated. Gradually add in the flour, baking powder, baking soda, and salt. Mix until smooth. Stir in the ground pistachios.
  • Prepare the Streusel Topping: In a separate bowl, mix together the chopped pistachios, brown sugar, butter, and flour until well combined.
  • Assemble the Cake: Pour half of the cake batter into the prepared baking dish. Spread the cream cheese layer evenly on top. Sprinkle half of the streusel topping over the cream cheese layer. Pour the remaining cake batter over the top and sprinkle the rest of the streusel topping evenly.
  • Bake the Cake: Bake in the preheated oven for 55-70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the dish.
  • Add the Glaze: Once cooled, drizzle the pistachio cream over the top of the cake.



Serving: 1g | Calories: 345kcal | Carbohydrates: 49g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 428mg | Potassium: 192mg | Fiber: 3g | Sugar: 32g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


  1. This looks crazy delicious! A clarification, please. The instructions say to drizzle pistachio cream over the top of the cake, but that is not listed in the ingredients as a separate item (other than in the cream cheese layer). Can you please clarify if you’re just supposed to use additional pistachio cream straight from the jar or something else? Thanks very much. I can’t wait to try this.

  2. 5 stars
    This looks good. I want to make it soon for a dinner party, but I am curious about the glaze. It says to drizzle pistachio cream on top but I don’t see anywhere that says how much of that to use. Shouldn’t it be in the ingredients list?

  3. Mouth watering just by reading the recipe. It will be next sunday dessert. I can’t wait to try it. Thank you for sharing.

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