Pistachio Latte Coffee Cake | YumAndJoy

Pistachio Latte Coffee Cake

Pistachio latte coffee cake is a rich, nutty, and slightly sweet dessert inspired by the flavors of a creamy pistachio latte. This moist and buttery cake features layers of pistachio, a hint of espresso, and a crumbly streusel topping, making it perfect for breakfast, brunch, or an afternoon coffee break.

Why You’ll Love This Recipe

  • Rich and Moist – A tender cake infused with pistachio and espresso flavors.
  • Perfect with Coffee – A delightful pairing for your morning or afternoon coffee.
  • Crunchy Streusel Topping – A buttery, nutty crumb layer for added texture.
  • No Mixer Required – Simple to prepare with basic baking tools.
  • Versatile – Great for breakfast, brunch, or dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup Greek yogurt or sour cream
  • ⅓ cup brewed espresso or strong coffee (cooled)
  • ½ cup finely chopped pistachios

For the Streusel Topping:

  • ⅓ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup chopped pistachios
  • ¼ tsp cinnamon
  • 3 tbsp cold butter, cubed

For the Glaze:

  • ½ cup powdered sugar
  • 2 tbsp milk or espresso
  • ¼ tsp vanilla extract

Directions

  1. Preheat the oven – Set your oven to 350°F (175°C) and grease an 8-inch cake pan or loaf pan.
  2. Prepare the streusel topping – In a small bowl, mix the flour, brown sugar, chopped pistachios, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Set aside.
  3. Mix the dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream the butter and sugar – In a separate large bowl, beat the butter and sugar until light and fluffy.
  5. Add eggs and wet ingredients – Mix in the eggs, vanilla, Greek yogurt, and espresso until smooth.
  6. Combine the batter – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
  7. Assemble the cake – Pour half the batter into the prepared pan, sprinkle a little streusel, then add the remaining batter. Top with the rest of the streusel.
  8. Bake – Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  9. Make the glaze – Whisk powdered sugar, milk or espresso, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Servings and Timing

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes

Variations

  • Extra Pistachio Flavor – Add a teaspoon of pistachio extract for a deeper nutty taste.
  • Nut-Free Option – Replace pistachios with sunflower or pumpkin seeds.
  • Dairy-Free – Use plant-based butter, yogurt, and milk alternatives.
  • Chocolate Twist – Stir in chocolate chips for a richer flavor.
  • Stronger Coffee Taste – Use espresso powder in the batter for a bolder coffee flavor.

Storage/Reheating

  • Storage – Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
  • Freezing – Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating – Warm slices in the microwave for 10-15 seconds for a fresh-baked feel.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, dissolve 1-2 teaspoons of instant coffee in ⅓ cup of hot water as a substitute.

What type of pistachios should I use?

Use unsalted, shelled pistachios for better control over the cake’s saltiness.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend for a gluten-free version.

Do I need a mixer to make this cake?

No, this cake can be made by hand using a whisk and spatula.

What’s the best way to chop pistachios?

Pulse them in a food processor or chop them finely with a knife.

Can I add more coffee flavor?

Yes, you can add espresso powder to the batter for a stronger taste.

Is this cake very sweet?

No, it has a balanced sweetness with nutty and coffee flavors.

Can I use a different pan size?

Yes, you can bake it in a loaf pan or double the recipe for a 9×13-inch pan.

Should I toast the pistachios before adding them?

Toasting enhances their flavor, but it’s optional.

Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds extra sweetness.

Conclusion

Pistachio latte coffee cake is a deliciously nutty, moist, and coffee-infused treat that pairs perfectly with your favorite latte or espresso. With a buttery crumb and crunchy pistachio streusel, this cake is ideal for breakfast, brunch, or a cozy dessert. Try it for your next coffee break and enjoy the perfect balance of flavors!

 

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Pistachio Latte Coffee Cake


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  • Author: asma
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

This Pistachio Latte Coffee Cake combines the nutty richness of pistachios with the bold flavor of coffee for a moist and irresistible treat! With a buttery pistachio crumb topping and a hint of espresso in the cake, this dessert is perfect for breakfast, brunch, or an afternoon coffee break.


Ingredients

Units Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/4 cup strong brewed espresso (cooled)
  • 1/2 cup finely chopped pistachios

For the Pistachio Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup chopped pistachios
  • 1/4 cup unsalted butter (melted)
  • 1/2 tsp cinnamon

For the Glaze:

  • 1/2 cup powdered sugar
  • 12 tbsp brewed espresso (or milk)
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven & prep pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.

  • Make the crumb topping: In a small bowl, mix flour, brown sugar, granulated sugar, chopped pistachios, and cinnamon. Stir in melted butter until the mixture becomes crumbly. Set aside.

  • Prepare the batter:

    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
    • Add sour cream and espresso, mixing until smooth. Gradually add dry ingredients and mix until combined. Stir in chopped pistachios.
  • Assemble & bake:

    • Pour the batter into the prepared pan and spread evenly.
    • Sprinkle the pistachio crumb topping over the batter.
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Make the glaze: Whisk together powdered sugar, espresso, and vanilla until smooth. Drizzle over the cooled cake.

  • Serve & enjoy: Slice and serve with a cup of coffee or your favorite latte!

Notes

  • Substitute espresso with strong brewed coffee for a milder flavor.
  • Use shelled, unsalted pistachios for the best taste.
  • Store leftovers in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
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