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
Scale
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