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!).
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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 (roasted, lightly salty)
- 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.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
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.
Before You Get Started: A couple notes to help you get the best results.
Always: Read the full instructions before starting.
When Preparing: The longer the batter sits, the more it affects the baking process, including the taste and texture and overall outcome.
Oven Temperatures: These will vary by oven. The safest way to determine oven temperature accuracy is by using an oven thermometer.
How To Make Pistachio Coffee Cake
- Cream Cheese Dream: Whip cream cheese, vanilla extract, powdered sugar, and pistachio cream until smooth. Set aside.
- 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.
- 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.
- Streusel Time: Combine chopped pistachios, brown sugar, butter, and flour in a bowl.
- 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.
- Bake It! Bake for 55-70 minutes (toothpick test) and cool completely.
- 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
Equipment
- Measuring cups and spoons
- 9-inch springform pan with 3-inch sides
- nonstick baking spray
- toothpick
Ingredients
For the Cake
- 2 cups 1.1 GF flour or all-purpose flour
- 3 tsp baking powder for GF or 2 tsp if using all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- ⅔ 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 (roasted, lightly salty) chopped
- ½ cup brown sugar
- 8 tbsp butter room temperature
- ½ cup flour
Instructions
- 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 sidesNote: 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.
Video
Fabulous easy to follow recipe with delicious results . Cannot stop at one slice.
Thank you Pat!!
Hi what flour can I use to make it low carb?
Danielle has not tried making this low carb. I would say to try your favorite flour
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.
Hello,
Yes we use this: https://a.co/d/6O3rxIH
I tried the pistachio coffee cake recipe
It was amazing, one of the best coffee cakes recipe
We are so happy you loved this!!
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?
You can drizzle with you heart 🙂 Danielle used roughly 3 tablespoons
Is it possible to adapt this recipe to cupcakes?
While Danielle has never done this, I would think yes but adapt the time as needed
Mouth watering just by reading the recipe. It will be next sunday dessert. I can’t wait to try it. Thank you for sharing.
We hope you love it Helena
Can I use a bundt pan and flip the layers so the struesel goes on the first layer?
Yes, you can. Be careful not to burn the top
Hi! I can’t wait to try this recipe. Do you use raw pistachios? Or roasted ones?
Danielle prefers roasted and lightly salted
Looks fabulous
I can’t wait to try it!!!
This coffee cake is the best one I’ve ever made. My husband wouldn’t stop singing its praises!
What is the flour measurement? Is it 2 cups? Because there’s a 1.1 next to it that is confusing. Thanks 🙂
Hey! Yes, it is 2 cups. 1.1 GF Flour is the flour I use.
Is it possible to make your own pistachio cream? I am in South Africa and we do not get pistachio cream here.
Thanks!
Danielle has not done this YET but I am sure it is possible
Amazing! This was so delicious, better than I imagined. My family said it was by far the best dessert I’ve made!
This is one of the most delicious sweet treats I’ve made in a long time! Everyone that had a piece loved it!
What is pistachio cream?
Hey!! This is the Pistachio Cream Danielle uses: https://amzn.to/3LGz8lZ
In love with this cake ❤️moist, soft and full of flavors
I made your pistachio coffee cake late Saturday evening for church coffee hour on Sunday (today). All I can say is OMG ♥️. Everyone absolutely loved this coffee cake. And the pistachio cream was so easy to make from scratch with the recipe I found in the search bar. This will be a return hit over and over again. thank you for all the really truly fantastic recipes.
This recipe is fantastic. I used this as a base recipe and made a larger cake with different flours. Using half almond flour and half oat flour , I increased the recipe by 1.5 times for everything , except the eggs.
The butter and almond flour along with all the ground pistachios definitely make this cake what it is – a classic beauty.
Delicious! One of the best cakes I have ever had.
Hi, do you use ventilation or humidity when you bake the cake?
Danielle does not
I hi! What brand gluten free flour do you use? Bobs red mill? King Arthur? I tried making cookies with the namaste brand from Costco and it tasted disgusting (like the flour was rancid or something even though it was in the date before expiration)
Danielle uses this one: https://amzn.to/3VYBySo
I had same issue with Namaste from Costco! I can’t even use that brand anymore because it was so terrible.
King Arthur is perfect but I used a mix of Birch Benders Gluten Free Pancake mix and King Arthur’s 1:1 GF flour and it was amazing. I just like that the pancake mix has rice and tapioca flours in it. It’s a texture thing for me that I love. Plus, it makes the bottom sides of the cake get crunchy.
Don’t think twice about making the pistachio coffee cake. Make it!!! I bake everyday. It’s absolutely delicious!! Everyone LOVED it!! It won’t disappoint! Pistachio cream in Walmart next to the jelly and peanut butter! Enjoy!!💚
Can the cream cheese layer be omitted? My husband cannot eat it.
Yes, You can omit 🙂
I used cinnamon pistachios for this recipe and it did not disappoint!!! It was amazing!
Where exactly should I add the coffee powder? For the coffee cake?
This coffee cake does not include coffee. The name comes from the fact that it’s meant to be enjoyed with coffee, not necessarily because it contains coffee as an ingredient
This is absolutely the best coffee cake . I am a huge fan of pistachios and cheesecake and this just puts it all into one great cake. Everyone that tried it loved it and it now printed and added to my favourite recipe book . It’s my go to for company .
Every recipe I have tried from your site has been amazing, easy to follow and always turn out perfect
Salted or unsalted butter for the recipe?
salted
I’ve been dying to make this. I was in a baking store looking for the extract, but unfortunately they didn’t have it. They did have pistachio flavor so I bought it. I’m assuming it’s an oil because the the brand is LorAnn Oils. Would I still use 1 tsp of this like the extract? Please advise. Thank you.
I would start with ¼ teaspoon and taste test the batter
AMAZING! Absolutely Amazing! My sister-in-law brought back pistachio cream from Italy for me and I wanted to use it for Easter Dessert. This was the perfect recipe. Everyone raved about it! So delicious – the pistachio cream cheese layer was to die for! I will definitely keep this recipe in my arsenal. Thank you for sharing it with us.
Did anyone tried to use half of the batch and used a smaller springform? I wanted to try that but im unsure if it would work and how to change the oven parameters.
You for sure can. Adjust the time accordingly
The best coffee cake EVER!!! I have made it soooo many times! Actually I am currently making it for teacher appreciation day! I have always wondered if you’re finally grounded pistachios are measured before or after grinding? I have assumed after I just thought I would check. Thanks!
Great Question! This is grounded 🙂
Hi carol , I’m going to make this tomorrow for family get together on Sunday. Just wondering if it’s served cold or warm as it says about reheating slices for serving ? Can it be served at room temp ? Also does it need to be stored in the fridge as it has cream cheese in it ?
Room temp is totally perfect!!.. It can be stored on the counter 🙂
Sorry… forgot to rate!
Thank you Natasha!!
Can I make these into cupcakes and how long should they be in the oven for ?
You can. Depending on your oven: cupcakes can vary from 13 minutes to 18 minutes.
I don’t understand the recipe. I only use all purpose flour. What is the correct amount of flour flour in this recipe???????
this is: 2 cups all-purpose flour
Everyone loves it when I bring one of these cakes to a get together or bake one for an evening at my place! Your cakes are delicious and never let me down!! Gluten free and delicious!
This is an awesome cake! Thanks for your recipes, the cakes are always fantastic!Everyone loves it when I bring one of these cakes to a get together or bake one for the family! Gluten free and delicious!
This looks incredible! I am dairy free as well, could you tell me which brands you use for dairy free sour cream and dairy free cream cheese? Really excited to try this! And your other cream-cheese-containing recipes 🙂
Hello!
Danielle uses:
Ripple Milk
Kite Hill Sour Cream and Cream Cheese
Let us know when you make it!
Hi, I just happened to see this recipe tonight and ohmygosh it looks yummy! I was wondering if instead of the ground pistachios can you use the Kadafi crunchy pastry for the crunch? I know that this mixed with the pistachio cream it will keep its crunch.
You defiantly can! Let us know how it turns out 🙂
Hi,
I have made pistachio cream at home as i don’t have option for ready made option from store and my cream is a bit runny in texture. Is that ok? Or do i need to balance it out somehow?
Thank you!
This should work 🙂 keep us posted
Something is wrong with the website for the pistachio coffee cake. I cannot get to the recipe when I click on jump to recipe the print is garbled. Please review and repair
There was a system error, all fixed! Sorry for the inconvenience
Coffee Cake
Your metric button for the recipe does not convert properly. For example, 1 1/2 cups converts to 1.5 cups. That is the same thing! To convert it into metric it should be 188 grams. Grams is metric Not cups.
Sorry for this, we will look into this.
Where do I get pistachio cream?
Here: https://amzn.to/4nRC54B
This recipe is ABSOLUTELY AMAZING! I have made it a number of times! I m only giving it 4 stars because every time I bake it, it is gooey. Not firm like it looks in the photo. I have tried baking it much longer, mixing more, mixing less… no matter what I do I get the same results. I am a pretty seasoned baker so I have no idea what I am doing wrong. I keep making it because it is MAZING!!!.