Description
A delightful blend of flavors and textures, this Decadent Pistachio Coffee Cake is perfect for brunch or an afternoon coffee break.
Ingredients
Scale
- 1 cup pistachios, shelled
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a food processor, pulse the pistachios until finely ground. Set aside.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the sour cream. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Serve warm or at room temperature, pairing well with coffee or tea. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg