Best 5 Moms Pistachio Coffee Cake Recipes
Indulge in the delightful flavors of Mom's Pistachio Coffee Cake, a treat that combines the nutty goodness of pistachios with the comforting aroma of coffee. This classic coffee cake recipe offers a moist and tender crumb, complemented by a sweet and crunchy pistachio streusel topping. Perfect for breakfast, brunch, or as an afternoon snack, this cake is sure to satisfy your sweet cravings.
The article also includes two additional recipes for coffee cakes: a Sour Cream Coffee Cake with a rich and decadent flavor, and an Easy Apple Coffee Cake that combines the sweetness of apples with the warmth of cinnamon. Each recipe is carefully explained with easy-to-follow instructions, making them accessible to bakers of all skill levels.
MOM'S PISTACHIO COFFEE CAKE
Mom always comes to mind each time I make this family favorite! Enjoy!
Provided by Marjorie Thibeault
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Grease well a 9x13 pan. Use 1/2 of the mix, sprinkle with 1/2 of the topping then repeat. Bake at 350* for 35-40 minutes
PISTACHIO COFFEE CAKE
This easy-to-make Pistachio Coffee Cake is not only delicious but is also pleasing to the eye with its bright green inside.
Provided by Barbara
Categories Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease Bundt pan generously with shortening; be sure to grease the inner and outer circles.
- Mix together pecans, sugar and cinnamon.
- Sprinkle 1/3 of the cinnamon mixture into the greased pan; be sure to get the cinnamon mixture to coat all surfaces of the pan.
- Mix together cake mix, pudding mix, eggs, sour cream, orange juice, vegetable oil and vanilla; add green food coloring for a darker color of green if desired.
- Add half of the cake batter to the pan and top with half of the remaining nut mixture.
- Top with the remaining cake batter and add the remaining nut mixture.
- Use a knife to create swirls in the cake. Be sure to go around the entire cake.
- Bake for 45 to 50 minutes or until toothpick comes out clean.
- Cool for 5 minutes before inverting onto a cake platter.
- For glaze: Mix together orange juice, vanilla and powdered sugar. Pour over cooled cake.
Nutrition Facts : Carbohydrate 26 g, Protein 3 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 71 mg, Fiber 2 g, Sugar 24 g, Calories 257 kcal, ServingSize 1 serving
MOM'S PISTACHIO CAKE
I'm a sucker for pistachios! This cake is easy and very moist and light. It's perfect for a cool Spring day or to share with the neighbors.
Provided by Fran Murray
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. For cake: In a medium mixer bowl, beat ingredients for cake on low until blended, about 30 seconds. Beat on medium for 2 minutes.
- 3. Pour into a greased 13x9x2-inch baking pan and bake for 27 to 32 minutes at 350 degrees. Cool completely before frosting.
- 4. For frosting: Combine the pudding and milk. Let sit in the refrigerator for 10 minutes. Fold in the cool whip and spread over cake.
- 5. Keep cake refrigerated.
PISTACHIO COFFEE CAKE
This yummy coffee cake starts with a yellow cake mix and is topped with a mixture of sugar, cinnamon and pecans.
Provided by Marie
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first five ingredients in large bowl and beat well.
- Mix together last three ingredients in a small bowl.
- In a greased and floured bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
- Repeat ending with nut mixture on top of batter.
- Bake for 1 hour at 350°, but check with toothpick at 50 minutes.
- Cool completely before removing from pan.
Nutrition Facts : Calories 417, Fat 26.1, SaturatedFat 5.3, Cholesterol 73.2, Sodium 319.7, Carbohydrate 42.6, Fiber 2, Sugar 25.9, Protein 5.3
MOM'S PISTACHIO DESSERT
I found this in mom's recipe file after she died and knew I just had to make sure I had a copy of it. What better place to put the recipe than here, since that means I can print it from anywhere I can get online? As a child it was one of my favorite desserts, even though mom only made it for pot-lucks and such. She usually made it with walnuts. She also noted that this could be frozen. I need to try this with 1 cup whipping cream whipped for the top layer and not in the cream cheese layer. (I'm trying to get away from using Cool Whip.)
Provided by Vyrianna
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Combine flour, butter, nuts and sugar and bake in 9x13 pan at 375° for 15 minutes. Cool.
- 1st layer: Mix cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
- 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
- 3rd layer: Top with remaining Cool Whip. Ganish with additional nuts or chopped cherries.
Nutrition Facts : Calories 371.5, Fat 26.4, SaturatedFat 16.9, Cholesterol 58.4, Sodium 186.8, Carbohydrate 29.4, Fiber 0.7, Sugar 14, Protein 5.6
Tips:
- For a sweeter cake, add an extra 1/2 cup of sugar.
- For a more pronounced pistachio flavor, use 1 1/2 cups of chopped pistachios.
- If you don't have a Bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time to 35-40 minutes.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This pistachio coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, flavorful crumb and sweet, nutty glaze, it's sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this pistachio coffee cake a try. You won't be disappointed!
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