Pistachio Crumb Cake

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Crumb cake enthusiasts, prepare to be mesmerized by this Pistachio Crumb Cake, a delightful twist on the traditional crumb cake. This cake is not just about its unique pistachio flavor; it’s about the perfect harmony of a moist, tender cake with a crunchy, nutty crumb topping.

It’s a textural and flavorful delight, ideal for any occasion where you want to impress with your baking skills, from casual brunches to elegant tea parties.

Why You’ll Love Pistachio Crumb Cake

  1. Unique Flavor Profile: The pistachio flour adds a distinct, nutty flavor that sets this cake apart from your typical crumb cake.
  2. Perfect Texture Balance: With its moist cake base and crunchy crumb topping, every bite offers a delightful contrast.
  3. Gluten-Free Goodness: The use of 1.1 GF flour makes this cake accessible for those following a gluten-free diet.
  4. Versatile for Any Occasion: Whether it’s a morning treat, an afternoon snack, or a dessert for a special dinner, this cake fits beautifully into any setting.
  5. Aesthetic Appeal: The cake’s appearance, especially when topped with a glaze and chopped pistachios, is as pleasing to the eye as it is to the palate.

Ingredients You Need To Make Pistachio Crumb Cake

For the Cake:

  • 1.1 GF flour
  • Pistachio flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Eggs
  • Sugar
  • Sour cream
  • Butter, room temperature
  • Pistachio extract
  • Vanilla extract

For the Topping:

  • Pistachio flour
  • Sugar
  • 1.1 GF flour
  • Butter, room temperature

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 milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Pistachio Crumb Cake

Preheat the oven and prepare the baking dish.

Cream butter and sugar, then mix in eggs, sour cream, and extracts.

Gradually add dry ingredients to the wet mixture.

Prepare the crumb topping and sprinkle over the batter.

Bake, test for doneness, and cool.

If desired, top with a simple glaze and chopped pistachios.

Commonly Asked Questions

How Should I Store the Leftover Cake?

Store it in an airtight container at room temperature for up to 3 days.

Can I Make This Cake Nut-Free?

Given that pistachio is a key ingredient, substituting it would significantly change the flavor profile.

Can I Prepare This Cake Ahead of Time?

Yes, you can bake the cake a day ahead and add the glaze before serving.

Can I use dairy-free sour cream and butter?

Absolutely! Feel free to use whatever dairy substitute you prefer!

Can I use a different type of flour other than gluten-free flour?

Yes! As mentioned above, you can use all-purpose flour or another type of grain-free flour, such as almond flour, chickpea flour, or coconut flour! Just make sure to adjust the measurement accordingly for the proper substitution!

Pistachio Crumb Cake

This crumb brings a fun flavor to traditional crumb cake. The texture gives you a crumb topping with a moist cake and perfect variety!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 868kcal


  • 8×8 or 9-inch round baking dish (with at least 2″ sides)
  • Measuring Cup/Spoon
  • Separate bowl for crumb topping
  • Toothpick for testing
  • Optional: glaze for topping



  • 1 2/3 cups 1.1 GF flour
  • 1 cup pistachio flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 ½ cups sour cream
  • 1 cup butter room temperature
  • 1 tsp pistachio extract
  • 1 tsp vanilla extract


  • 1 cup pistachio flour
  • 3/4 cup sugar
  • 1 1/3 cup of 1.1 GF flour
  • ½ cup butter room temperature


  • Preheat your oven to 350 degrees. Spray an 8×8 or 9-inch round baking dish with nonstick baking spray. Make sure it has at least 2″ sides.
  • In a mixing bowl, combine the sugar and room-temperature butter. Mix on high for about 3 minutes until creamy.
  • Mix in the eggs, sour cream, pistachio extract, and vanilla extracts. Scrape down the sides of the bowl.
  • Gradually add the dry ingredients, including 1.1 GF flour, pistachio flour, baking powder, baking soda, and kosher salt. Mix until just incorporated.
  • In a separate bowl, combine the ingredients for the topping (pistachio flour, sugar, 1.1 GF flour, and room-temperature butter). Mix until crumbles are formed.
  • Pour the cake mixture into the prepared baking dish. Sprinkle the crumb topping evenly over the cake batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool, and if desired, top it with a glaze. For the glaze, mix 2 cups of powdered sugar with 3 tablespoons of milk. Drizzle it on top and sprinkle chopped pistachios.
  • Slice and enjoy.


Serving: 1slice | Calories: 868kcal | Carbohydrates: 79g | Protein: 14g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 729mg | Potassium: 396mg | Fiber: 8g | Sugar: 41g | Vitamin A: 1519IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Pistachio Crumb Cake brings a refreshing change to the classic crumb cake with its unique pistachio flavor and gluten-free option. Its delightful blend of textures, from the moist cake to the crunchy topping, creates a perfect balance that’s hard to resist.

This cake is not just a treat; it’s a celebration of flavors and textures that will leave a memorable impression on your taste buds. So, gather your ingredients and let’s bake a cake that’s sure to become a new favorite!

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