Prepare yourself for a treat that’s as stunning as it is delicious: Pistachio Coffee Cake. This swoon-worthy bake blends the nutty richness of pistachios with a tender, buttery crumb, all swirled with a cinnamon-speckled streusel. A simple glaze crowns each slice, making it a bakery-worthy centerpiece for your brunch table—or simply a reason to pause and savor the afternoon. If you’re a fan of nutty desserts, nostalgic cakes, or just a proud lover of pistachios, this is the recipe you’ll want to make again and again!
Ingredients You’ll Need
Every component in this Pistachio Coffee Cake is chosen for maximum flavor and irresistible texture, yet the list stays refreshingly simple. The ingredients work together to create a moist cake, a crunchy ribbon of cinnamon-pistachio streusel, and a luscious glaze—each part essential in its own delectable way.
- Yellow cake mix (1 box, 15.25 oz): No-fuss base that turns out tender and reliable results every time.
- Instant pistachio pudding mix (1 package, 3.4 oz): Gives the cake its delicate pistachio flavor and a gorgeous green hue.
- Large eggs (4): Add structure and rich flavor for the perfect crumb.
- Sour cream (1 cup): Makes the cake incredibly moist and tangy.
- Vegetable oil (1/2 cup): Keeps every bite ultra-tender and soft.
- Milk (1/2 cup): Loosens the batter just enough for a smooth, pourable consistency.
- Chopped pistachios (1/2 cup for batter + 1/2 cup for streusel): Provide irresistible crunch and pockets of nutty flavor.
- Vanilla extract (1 teaspoon for batter + 1/2 teaspoon for glaze): Enhances all the warm, comforting notes in the cake and glaze.
- Brown sugar (1/3 cup, for streusel): Sweetens the cinnamon layer without overwhelming the pistachios.
- Ground cinnamon (1 teaspoon, for streusel): Adds a cozy swirl of spice for depth and warmth.
- Powdered sugar (1 cup, for glaze): Dissolves into a silky-sweet drizzle that finishes the cake beautifully.
- Milk (2–3 tablespoons, for glaze): Offers just the right texture for an easy-pour glaze.
How to Make Pistachio Coffee Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 10-cup Bundt pan for that classic coffee cake shape, or use a 9×13-inch baking dish if you prefer easy, square slices. A thorough greasing (with butter or nonstick spray) ensures the Pistachio Coffee Cake releases effortlessly later on.
Step 2: Mix Up 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. Whisk or beat until everything’s just blended and velvety throughout. At this point, fold in the chopped pistachios gently, so every slice will have scattered pops of green and crunch.
Step 3: Make the Cinnamon Pistachio Streusel
In a small bowl, stir together the brown sugar, ground cinnamon, and the remaining chopped pistachios. This simple mix transforms into the most delightful swirl, adding sweet, nutty depth right in the heart of your cake and on top.
Step 4: Assemble the Cake
Pour half of your batter into the prepared pan and level it out gently. Sprinkle half of the streusel over this layer, ensuring even coverage for maximum flavor. Add the remaining batter on top, then finish with the last of the streusel to create a dramatic, bakery-style topping.
Step 5: Bake and Cool
Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are perfect; wet batter is not). Allow the cake to cool in the pan for 15 minutes, which helps it set and release more easily. After that, transfer it to a wire rack to cool fully—your patience is about to be rewarded.
Step 6: Glaze and Serve
If you love that bakery-style finish, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle this glaze over your cooled Pistachio Coffee Cake—watch it pool into crevices and set into a shiny, sweet shell. Now, all that’s left is to slice, serve, and prepare for sighs of delight.
How to Serve Pistachio Coffee Cake
Garnishes
A flourish of chopped pistachios or a light dusting of powdered sugar takes this Pistachio Coffee Cake from delightful to dazzling. The vibrant green of extra pistachios or a pretty sprinkle of edible flowers gives your presentation that special touch, transforming a simple slice into a celebration.
Side Dishes
Serve each slice alongside a creamy latte, fresh berries, or a bowl of thick Greek yogurt. These sides keep things refreshing and balance the sweetness, complementing the richness of the cake perfectly—trust me, this combo is pure brunch magic.
Creative Ways to Present
For your next gathering, try cutting the cake into thick strips and arranging them on a platter, alternating with clusters of grapes or strawberries. Or, offer mini slices on individual dessert plates with a ribbon of glaze and a sprinkle of pistachio dust. For a super fun twist, cube leftover Pistachio Coffee Cake for a dreamy trifle with layers of whipped cream and berries.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pistachio Coffee Cake tightly in plastic wrap or store in an airtight container. It’ll stay moist and flavorful for up to four days at room temperature, making it ideal for leisurely breakfasts and impromptu snack cravings.
Freezing
Leftovers (or the whole cake, if you plan ahead) freeze beautifully. Wrap individual slices or the entire cake, minus the glaze, in freezer-safe plastic wrap followed by foil. Freeze for up to three months; just thaw overnight at room temperature and glaze before serving for that fresh-baked magic.
Reheating
To gently revive your Pistachio Coffee Cake, pop individual slices into the microwave for 10 to 15 seconds. The warmth refreshes the crumb and intensifies the pistachio aroma. If you’re reheating an unglazed cake, you can warm it in a low oven (around 300°F) for 10 minutes.
FAQs
Can I use a different flavor pudding mix?
Absolutely! While pistachio is the star, feel free to try vanilla or almond pudding for a subtle twist. The cake’s texture will remain lovely, and you can always add extra chopped pistachios to keep those nutty notes front and center.
Can I make this Pistachio Coffee Cake gluten-free?
Yes, simply swap in your favorite gluten-free yellow cake mix and ensure your pudding mix is gluten-free. Keep an eye on baking time—gluten-free cakes sometimes cook a bit faster.
Do I need to use a Bundt pan, or will another shape work?
You’re not limited to a Bundt! A 9×13-inch baking dish works beautifully for more casual square slices, and even two smaller loaf pans will do the trick. Just adjust the baking time as needed and test with a toothpick for doneness.
How can I enhance the pistachio flavor even more?
For a pistachio-lover’s dream, add 1/2 teaspoon of almond extract to the batter or toast your pistachios before chopping and folding them in. Toasted nuts intensify both flavor and crunch for an unforgettable coffee cake.
Is the glaze necessary?
The glaze is totally optional but highly recommended for extra sweetness and a pretty finish. If you prefer less sugar, dust the cooled cake with powdered sugar or leave it as-is. The Pistachio Coffee Cake shines with or without it!
Final Thoughts
If you’re on the hunt for a unique but approachable treat, you honestly can’t go wrong with Pistachio Coffee Cake. It’s a true crowd-pleaser and a little slice of everyday luxury you’ll want to revisit all year long. So, gather your pistachios and a friend or two—then bake, savor, and share the joy!
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
Indulge in the delightful flavors of pistachio and cinnamon with this Pistachio Coffee Cake recipe. A moist and tender cake with a crunchy streusel topping and optional glaze, perfect for any occasion.
Ingredients
Cake:
- 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 the Oven: Preheat the oven to 350°F (175°C) and grease a Bundt pan or baking dish.
- Mix the Batter: Combine cake mix, pistachio pudding mix, eggs, sour cream, oil, milk, and vanilla. Fold in chopped pistachios.
- Prepare Streusel: Mix brown sugar, cinnamon, and more pistachios for streusel.
- Layer and Bake: Pour batter into pan, sprinkle with streusel, repeat layers. Bake for 45–50 minutes.
- Cool and Glaze: Let cake cool, then drizzle with glaze if desired.
Notes
- Enhance flavor with almond extract or toasted pistachios.
- Keeps moist for days, ideal for preparing ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
