The Pistachio Coffee Cake Recipe is an absolute showstopper when you crave a moist, nutty, and delightfully tender cake that pairs perfectly with your morning coffee or afternoon tea. This recipe combines the convenience of a cake mix with the irresistible flavor of instant pistachio pudding, enhanced by crunchy chopped pistachios and a fragrant cinnamon streusel topping. Whether you’re making it for a cozy weekend brunch or a special gathering, this cake promises a lush texture and a gorgeous green hue that will impress everyone at the table.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any fantastic cake. This Pistachio Coffee Cake Recipe calls for simple, easy-to-find pantry staples that work in harmony to create moistness, flavor, and a decadent finish. Each element, from the sour cream to the cinnamon streusel, plays a key role in building layers of texture and taste.
- Yellow cake mix: Provides a reliable, fluffy base that rises perfectly every time.
- Instant pistachio pudding mix: Adds moistness and a rich pistachio flavor that shines throughout.
- Eggs: Essential for structure and binding the ingredients together.
- Sour cream: Makes the cake irresistibly tender and adds a subtle tang.
- Vegetable oil: Keeps the cake moist with a light crumb.
- Milk: Balances the batter’s consistency for smoothness.
- Chopped pistachios: Incorporated directly in the batter and streusel for crunch and nutty flavor.
- Vanilla extract: Enhances all the flavors with warmth and aroma.
- Brown sugar: Sweetens and caramelizes the streusel topping beautifully.
- Ground cinnamon: Adds a cozy spice that complements the pistachios perfectly.
- Powdered sugar and milk (for glaze): Optional, but creates a glossy, sweet finish that you’ll adore.
How to Make Pistachio Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-cup Bundt pan or a 9×13-inch baking dish thoroughly. This little step ensures your cake won’t stick and will come out in one glorious piece.
Step 2: Mix the Batter
In a large bowl, combine the yellow cake mix and instant pistachio pudding mix. Add the eggs, sour cream, vegetable oil, milk, and vanilla extract. Beat these ingredients together until you see a smooth, creamy batter free of lumps. Gently fold in half a cup of chopped pistachios to distribute that nutty crunch evenly throughout the cake.
Step 3: Prepare the Streusel Topping
In a small bowl, stir together brown sugar, ground cinnamon, and the remaining chopped pistachios. This mixture will become the cake’s irresistibly crunchy topping that contrasts beautifully with the tender crumb beneath it.
Step 4: Layer Batter and Streusel
Pour half of the batter into your prepared pan and sprinkle half of the streusel mixture evenly over it. Then, add the remaining batter and top it off with the rest of your streusel. This layering technique creates pockets of sweet, crunchy cinnamon goodness throughout the cake.
Step 5: Bake to Perfection
Bake the coffee cake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Step 6: Drizzle the Glaze (Optional)
If you choose to enhance your Pistachio Coffee Cake Recipe even further, whisk together powdered sugar, milk, and vanilla extract to create a light glaze. Drizzle this over the cooled cake for a beautiful finish that adds an extra touch of sweetness and shine.
How to Serve Pistachio Coffee Cake Recipe
Garnishes
Sprinkle some extra chopped pistachios or a light dusting of powdered sugar on your slices for added texture and visual appeal. Fresh berries or edible flowers can also brighten the presentation and add inviting color to your serving plate.
Side Dishes
This coffee cake pairs wonderfully with a simple bowl of mixed fresh fruit or a dollop of whipped cream for those who want their treat a little more indulgent. A steaming cup of freshly brewed coffee or a creamy latte complements the nutty flavors beautifully.
Creative Ways to Present
For brunch, slice the cake into neat squares and arrange them on a tiered dessert tray alongside mini muffins and scones. You could also transform your coffee cake into a trifle by layering cake cubes with pudding and whipped cream, adding texture and flavor for a crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pistachio Coffee Cake Recipe in an airtight container at room temperature for up to two days, or refrigerate it for up to a week to keep it fresh and moist.
Freezing
Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze it for up to three months. Thaw overnight in the fridge before serving, so you can enjoy it whenever the craving strikes.
Reheating
Warm slices gently in the microwave for about 15 seconds or in a low oven for 10 minutes to bring back that freshly baked softness and awaken the pistachio aroma.
FAQs
Can I use a different type of pudding mix for this Pistachio Coffee Cake Recipe?
While pistachio pudding gives this cake its signature flavor and color, you can experiment with vanilla or other complementary flavors, but keep in mind the pistachio element is key to the cake’s unique character.
Is it necessary to use sour cream in the recipe?
Sour cream helps create a moist, tender crumb and adds a slight tanginess. If you don’t have sour cream, you can substitute with Greek yogurt or buttermilk, but the texture might be slightly different.
Can I toast the pistachios before adding them?
Absolutely! Toasting pistachios enhances their nutty flavor and adds a lovely crunch to the cake and streusel. Just toast them in a dry pan over medium heat for a few minutes until fragrant.
What is the best pan to use for baking this cake?
A Bundt pan gives your Pistachio Coffee Cake Recipe an elegant shape and makes slicing easier, but a 9×13-inch baking dish works perfectly well, especially if you prefer a traditional square slice.
How can I make this coffee cake gluten-free?
You can substitute the yellow cake mix with a gluten-free version and ensure the instant pudding and other ingredients are gluten-free. This adaptation keeps the spirit of the Pistachio Coffee Cake Recipe alive for those avoiding gluten.
Final Thoughts
Treat yourself to this Pistachio Coffee Cake Recipe and experience how simple ingredients come together to create something truly extraordinary. It’s the kind of cake that effortlessly elevates regular mornings and special occasions alike. Get ready for compliments and requests for seconds—you’ve found a new favorite!
Print
Pistachio Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Coffee Cake is a delightful dessert perfect for brunch or any occasion. Featuring a moist yellow cake combined with instant pistachio pudding mix and chopped pistachios, it is topped with a cinnamon streusel and an optional sweet glaze. The combination of textures and flavors—nutty, rich, and slightly spiced—makes this cake a crowd favorite.
Ingredients
Cake Batter
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
Cinnamon Streusel
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pistachios
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan or a 9×13-inch baking dish to prevent the cake from sticking.
- Mix the batter. In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Mix thoroughly until the batter is smooth. Then gently fold in the chopped pistachios to ensure even distribution.
- Prepare the cinnamon streusel. In a small bowl, mix together the brown sugar, ground cinnamon, and additional chopped pistachios. This mixture will add a sweet, crunchy topping with a warm spice flavor.
- Layer the batter and streusel. Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon streusel mixture evenly over the batter. Add the remaining batter on top, smoothing it out, then finish by sprinkling the remaining streusel over the top.
- Bake the cake. Place the pan in the preheated oven and bake for 45–50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the cake. Allow the cake to cool in the pan for 15 minutes to set. Afterward, carefully transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Make and add the glaze (optional). If you choose to glaze the cake, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake to add an extra layer of sweetness and shine.
Notes
- For extra pistachio flavor, add 1/2 teaspoon almond extract to the batter.
- Toasting the pistachios before adding them enhances the nutty flavor and adds complexity.
- This cake stays moist for several days and is ideal for make-ahead brunches or celebrations.
