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
Scale
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
