If you’re a fan of nutty, buttery treats with a cozy coffeehouse vibe, this Pistachio Almond Coffee Cake is about to become your new favorite. Packed with the rich flavor of roasted pistachios and the delicate aroma of almond, this cake strikes the perfect balance between soft and crumbly. Each bite delivers a satisfying crunch from the almond streusel topping, while the tender crumb practically melts in your mouth. Whether you’re enjoying it with your morning cup of coffee or serving it for a weekend brunch, this cake brings a touch of elegance to everyday moments.
What makes this coffee cake truly irresistible is the combination of textures and flavors—from the nutty base to the sweet, slightly crisp streusel layer. It’s simple enough to whip up for a casual breakfast but impressive enough to share with guests. If you’re looking for something a little different from your usual cinnamon-based coffee cake, this pistachio almond twist will surprise and delight with every bite.
Ingredients
- Flour— 3 1/4 cups
- Cornstarch— 1 tablespoon
- White Sugar— 3/4 cup
- Salt— 1 teaspoon
- Baking Soda— 1/2 teaspoon
- 2 Eggs, 2 Egg Yolks
- Vegetable Oil— 1/4 cup
- Buttermilk— 1 cup
- Honey— 2/3 cup
- Vanilla Extract— 2 teaspoons
- Almond Extract— 1 teaspoon
- Pistachio Butter— 3/4 cup
Streusel
- Flour— 1 cup
- White Sugar— 1/2 cup
- Salt — 1/2 teaspoon
- Butter— 5 tablespoons
- Salt— 1/4 teaspoons
- Crushed Almonds— 1 cup
What You’ll Need:
- 9 Inch Springform Pan
- 2 Mixing Bowls
- Sifter
- Toothpicks
How to Make Almond Streusel
- In a medium sized mixing bowl, combine flour, sugar, salt and butter. The mixture should resemble the texture of wet sand.
- Then mix in the crushed almonds and set aside in the fridge for topping the cake later.
How to Make Pistachio Almond Coffee Cake
- First preheat oven to 350F (177C).
- In a large mixing bowl, whisk together eggs, buttermilk, honey, vegetable oil, vanilla, and almond extracts.
- Now sift in the flour, sugar, salt. baking soda, and cornstarch then fold in dry ingredients until well combined.
- Pour half of the batter into a well greased 9 inch springform pan. Top with pistachio butter and swirl with a toothpick (save a third of the pistachio butter for topping later).
- pour in remaining batter and top with remaining pistachio butter then swirl.
- Now top with an even layer of streusel and place in the oven to bake for an hour.
- Allow the pistachio almond coffee cake to cool in the pan for 20 minutes then slice and enjoy.
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