Description
A delightful pistachio coffee cake that blends nutty flavors with a tender, moist crumb, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pistachios
- 1/2 cup powdered sugar (for icing, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add each egg one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pistachios to retain their crunch.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool. If you like, drizzle with powdered sugar icing before serving.
Notes
Make sure your butter is softened for better creaming. You can replace buttermilk with yogurt. This cake can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg