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
Scale
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.
