Pistachio Coffee Cake Recipe
If you’re searching for a show-stopping treat that’s effortlessly easy, incredibly moist, and positively bursting with unique flavor, this Pistachio Coffee Cake will win your heart (and your taste buds)! Imagine the tender crumb of a classic sour cream Bundt swirled with layers of sweet pistachio-cinnamon streusel and finished under a luscious almond glaze. It’s quick to whip up, looks absolutely beautiful on any table, and makes mornings and gatherings feel extra special. Whether you’re a pistachio lover or just craving something a little unexpected, this gorgeous Pistachio Coffee Cake is ready to become your next favorite homemade sweet.
Ingredients You’ll Need
This Pistachio Coffee Cake comes together with such simple, reliable ingredients—each one playing an essential role in the magical color, flavor, and texture of the finished cake. Let’s break down why every component matters, so you get that dreamy, bakery-quality crumb every single time.
- Yellow cake mix: The key shortcut for a reliably tender, buttery base—no need to measure flour or sugar!
- Instant pistachio pudding mix: Adds a gorgeous green hue and distinctive nutty flavor, all while keeping the cake incredibly moist.
- Eggs: Four eggs bring structure, allow the cake to rise beautifully, and guarantee a rich, tender crumb.
- Sour cream: Ensures unbeatable moisture and a touch of tang to complement the sweet, nutty notes.
- Vegetable oil: Adds a silky texture and keeps the cake soft for days on end.
- Water: Helps blend everything together and achieve the perfect batter consistency.
- Chopped pistachios: Little pops of crunch and a burst of authentic nut flavor in every bite.
- Almond extract: Brings an aromatic, bakery-style undertone that pairs perfectly with pistachios.
- Light brown sugar (for streusel): A sweet, caramel base that’s perfect for swirling into the cake.
- Chopped pistachios (for streusel): Extra crunch and pistachio presence in every layer.
- Cinnamon (for streusel): A warm, cozy spice that accentuates the sweetness and adds depth.
- Powdered sugar (for glaze): For that perfect, silky-sweet finishing touch.
- Milk (for glaze): Thin out the glaze for drizzling, while keeping it creamy.
- Almond extract (for glaze): Just a splash infuses more flavor throughout every bite.
How to Make Pistachio Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Generously grease a 10-cup Bundt pan with nonstick spray or softened butter, making sure you get into every curve. This ensures the Pistachio Coffee Cake releases beautifully without sticking.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, sour cream, vegetable oil, water, and almond extract. Using a hand mixer or stand mixer, beat everything together on medium speed for 2 minutes until you have a smooth, creamy batter. Don’t forget to scrape down the sides! Gently fold in the chopped pistachios—these little gems give every bite a delightful crunch and bursts of nutty flavor.
Step 3: Make the Streusel
Grab a small bowl and stir together the light brown sugar, chopped pistachios, and cinnamon. This simple mixture becomes ribbons of sweet, spiced crunch in the middle of your Pistachio Coffee Cake and makes every slice irresistibly special.
Step 4: Layer the Batter and Streusel
Spoon half the cake batter into your prepared Bundt pan and spread it evenly. Sprinkle all of the streusel generously over this first layer, right to the edges. Then dollop and gently spread the rest of the batter on top, covering up the magic inside. This layering creates that classic coffee cake swirl everyone loves.
Step 5: Bake and Cool
Pop your cake in the oven and bake for 45 to 50 minutes, or until a toothpick inserted deep into the center comes out clean (a few moist crumbs are perfect). Let the cake cool in the pan for 15 minutes; this step helps it set and come out easily. Carefully turn the Pistachio Coffee Cake out onto a wire rack and let it finish cooling completely before adding any glaze.
Step 6: Glaze and Finish
If you’re feeling fancy or want just a touch more sweetness, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake, letting it run down the sides. The result? A glossy, bakery-worthy finish that’s as beautiful as it is delicious.
How to Serve Pistachio Coffee Cake
Garnishes
For the prettiest presentation, scatter a handful of extra chopped pistachios over the glaze—they stick beautifully and add color and texture. A light dusting of powdered sugar is another lovely (and easy) finishing touch, and edible flowers look picture-perfect for spring brunches or showers.
Side Dishes
This cake plays beautifully with a morning cup of coffee or tea, but you can also serve it with fresh fruit—think juicy berries, orange segments, or sliced pears for a bright contrast. For something richer, a scoop of vanilla or pistachio ice cream alongside a warm slice is pure dessert heaven!
Creative Ways to Present
Turn Pistachio Coffee Cake into an unforgettable brunch centerpiece by placing it on your favorite cake stand and wrapping it with a bright ribbon. Try slicing it into mini Bundt cakes for individual servings, or wrap slices in parchment for grab-and-go treats. You could even cube the cake and layer it with whipped cream and berries for a fun pistachio trifle!
Make Ahead and Storage
Storing Leftovers
Your Pistachio Coffee Cake stays fabulously moist for up to four days when stored in an airtight container at room temperature. If you’ve added the glaze, let it set before covering loosely with plastic wrap or a cake dome to prevent sticking.
Freezing
This cake freezes wonderfully! Double-wrap individual slices or the whole (unglazed) cake in plastic wrap and foil, then store in an airtight container for up to three months. Defrost overnight in the fridge or let slices sit at room temperature before enjoying.
Reheating
If you love your coffee cake just a little warm, simply microwave slices for about 10-15 seconds or pop them in a 300°F oven for a few minutes until heated through. The glaze may soften, but the flavor and texture stay divine.
FAQs
Can I use a different brand of cake mix or pudding?
Absolutely! Any standard yellow cake mix and instant pistachio pudding mix work in this recipe, so use your favorite brands or whatever you have on hand. Just make sure not to use cook-and-serve pudding.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt works fantastically—just use the same amount. The tang and moisture will be the same, keeping your Pistachio Coffee Cake soft and tender.
Do I have to use a Bundt pan?
While a Bundt pan gives this cake its classic, sculpted shape, you can also bake the batter in two 9×5-inch loaf pans or a 9×13-inch baking dish. Just start checking for doneness a little earlier, since bake times may vary.
Can I add green food coloring for a brighter color?
Yes! If you want a more pronounced green hue, stir in a drop or two of green gel food coloring when mixing up the batter. It’s optional but so much fun, especially for festive occasions or when you really want to make that pistachio color pop.
Is the glaze necessary?
The glaze is entirely optional, but it adds a wonderful finish and an extra hit of almond aroma. The Pistachio Coffee Cake is perfectly delicious on its own, so you can skip the glaze or just add a simple dusting of powdered sugar if you like.
Final Thoughts
This Pistachio Coffee Cake truly feels like a little celebration—whether you serve it for a crowd, wrap up a slice for an afternoon pick-me-up, or sneak a bite with your morning coffee. It’s a simple recipe with standout flavor, and I hope it brings you as much joy as it brings to our kitchen. Go ahead, give it a try—you deserve a sweet moment of pistachio bliss!
Print
Pistachio Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of this Pistachio Coffee Cake. With a moist and tender crumb, crunchy pistachios, and a hint of almond in every bite, this dessert is perfect with a cup of coffee or tea.
Ingredients
Main 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 water
- 1/2 cup chopped pistachios
- 1 teaspoon almond extract
Streusel:
- 1/2 cup light brown sugar
- 1/2 cup chopped pistachios
- 1 teaspoon cinnamon
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
- Mix the batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, sour cream, oil, water, and almond extract. Beat until smooth, then fold in chopped pistachios.
- Make the streusel: Mix brown sugar, pistachios, and cinnamon in a small bowl.
- Layer the batter: Spoon half of the batter into the pan, sprinkle streusel, then top with the remaining batter.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool before removing from pan.
- Glaze: Whisk powdered sugar, milk, and almond extract for glaze. Drizzle over the cooled cake.
Notes
- You can substitute pistachios with walnuts or pecans.
- Add a drop of green food coloring for a more vibrant color.
- This cake stays moist and is great for preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
