Best 3 Pistachio Coffee Cake Recipes
Indulge in a culinary symphony of pistachio and coffee flavors with our delightful pistachio coffee cake. This moist and tender cake is a perfect blend of nutty and aromatic flavors, offering a harmonious balance of sweetness and richness. Topped with a luscious pistachio streusel and a drizzle of coffee glaze, each bite is an explosion of textures and flavors that will tantalize your taste buds. This pistachio coffee cake is not only a visual delight but also a culinary masterpiece that will elevate any occasion. Whether you're hosting a brunch, afternoon tea, or simply craving a special treat, this cake will undoubtedly impress and satisfy.
**Here are some additional enticing details about the recipes featured in this article:**
* **Pistachio Streusel:** This crunchy and flavorful topping adds a delightful textural contrast to the soft and moist cake. Made with a combination of pistachios, butter, sugar, and flour, the streusel bakes to a golden perfection, adding a burst of nutty flavor in every bite.
* **Coffee Glaze:** The rich and aromatic coffee glaze is the perfect finishing touch to this cake. Made with a combination of coffee, butter, powdered sugar, and milk, the glaze adds a subtle hint of coffee flavor that complements the pistachio beautifully.
* **Pistachio Buttercream Frosting:** If you're looking for an extra decadent treat, try the optional pistachio buttercream frosting. Made with a combination of butter, powdered sugar, pistachio paste, and milk, this frosting is smooth, creamy, and bursting with pistachio flavor. It's the perfect way to elevate your pistachio coffee cake to new heights of deliciousness.
APRICOT COFFEE CAKE WITH PISTACHIO-CARDAMOM CRUMB TOPPING
Bring some Turkish flair to your coffee cake with the flavors of apricot, pistachio and cardamom.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
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 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
Tips:
- To make the pistachio streusel topping, simply combine all of the ingredients in a medium bowl and mix until well combined. For a coarser streusel, use your fingers to break up the butter into small pieces.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- For a moister cake, use melted butter instead of softened butter.
- Be sure to preheat your oven before you start baking the cake. This will help to ensure that the cake bakes evenly.
- To test if the cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This pistachio coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The moist and flavorful cake is topped with a crunchy pistachio streusel topping that is sure to please everyone. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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