A moist sour cream pistachio coffee cake with cream cheese. The coffee cake has pistachios mixed into to the batter and in the crumb topping, making the delicious nut the star of the recipe. And there is a hidden layer of cream cheese in the center to make this coffee cake extra moist and delicious. Perfect to enjoy as a snack, dessert or for breakfast (with a cup of coffee of course)!
It appears that my obsession with coffee cake continues. There is truly something special about the moist cake with a cinnamon crumble topping that I find irresistible. And there are so many ways to switch up this classic cake recipe to make it unique! My cranberry coffee cake, and cinnamon apple coffee cake are my latest coffee cake creations, and this sour cream pistachio coffee cake with cream cheese is the perfect recipe to add to the collection! It is soft, flavorful and has just the right amount of sweetness!
Did you know that coffee cake does not actually have any coffee in the recipe? It gets the name from the fact the cake is traditionally served with coffee. I often get this question on Instagram when I post a coffee cake recipe! It is a little confusing with the name “coffee cake” to not actually contain any coffee. But trust me, it is pretty GOOD with a cup of coffee!
Why you will love this sour cream pistachio coffee cake with cream cheese recipe
Moist: The batter in this coffee cake recipe is so tender and moist thanks to the sour cream addition! And then the layer of cream cheese in the middle takes each bite to the next level!
Flavorful: This pistachio coffee cake has just the right amount of sweetness and the perfect pistachio flavor. The crumble topping and cream cheese frosting complement the batter to make for a well-balanced coffee cake.
Real Pistachios: There are a lot of baking pistachio recipes that call for pistachio pudding instead of using real pistachios. Nothing wrong with this approach but using the real pistachios adds texture to this coffee cake and avoids artificial flavors and dyes. Plus, real pistachios are packed with healthy nutrients!
Ingredients needed to make this pistachio coffee cake
All-Purpose Flour: No fancy flour is needed to make this moist coffee cake.
Pistachios: Whole shelled pistachios are used in the batter and the crumb topping. You can use salted or unsalted. Just take note that if you use unsalted, you might want to add a pinch of salt the crumb topping mixture.
Salt: Enhances the flavors.
Baking powder & Soda: The leavening agents used to help the coffee cake rise when baking.
Sugar: Granulated sugar adds the perfect touch of sweetness to this pistachio coffee cake.
Eggs: Two eggs provide structure and texture to the batter.
Oil: A neutral cooking oil, such as avocado, canola, or vegetable oil, adds moisture.
Milk: Adds moisture to the batter. You can use any percentage milk or use a plant-based milk if you wish.
Sour Cream: Brings in moisture to the cake. You can replace it with plain yogurt if needed.
Vanilla Extract: Adds to the flavor of the batter.
Cream Cheese Center: The cream cheese layer is made up of cream cheese, sugar, vanilla extract and one egg.
Crumb Topping: The crumb topping is made up of all-purpose flour, pistachios, brown sugar, cinnamon, and cold butter.
Tips and tricks for success
- Make sure the cream cheese is softened before mixing it with the sugar. If the cream cheese is too cold, it will not blend out smoothly and you will have large chunks of cream cheese.
- Pour about 2/3-3/4 of the batter into the cake pan, then add the cream cheese mixture, then the remaining batter over the cream cheese. The cream cheese will sink a little bit during the baking process.
- To spread out the cream cheese middle over the pistachio batter, an icing spatula works perfectly. The batter for this coffee cake is a little delicate, but do not worry if it feels like the cream cheese mixture is blending or sinking into the batter. Just use a gentle hand while spreading and the cream cheese layer will be a defined layer after baking.
- If you opt for unsalted pistachios, add a pinch of salt the crumb mixture before cutting in the butter.
- You can use a 9-inch spring form pan or a 9-inch cake pan, making sure to grease before adding the batter. If you opt for the cake pan, you will not be able to remove the cake easily, so you will likely need to leave the cake in the pan.
- Watch the bake time carefully. There are a lot of external factors that can affect the bake time so no one set time will work for everyone. Start on the low end and check on the coffee cake. The cake is done when the batter is just set and a toothpick comes out clean.
- I prefer to store any leftovers in the fridge for up to 3 days. The cake is actually delicious cold right out of the fridge (taste a little like cheesecake!), but you could also heat each slice in the microwave if you wish!
If you give this sour cream pistachio coffee cake with cream cheese a try, be sure to let me know your thoughts in the comments below! I really appreciate your feedback!
And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking!
Sour Cream Pistachio Coffee Cake with Cream Cheese
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 C. Pistachios shelled
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 3/4 C. Sugar
- 1/2 C. Cooking Oil such as avocado oil
- 2 eggs
- 2/3 C. Milk
- 1/2 C. Sour Cream
- 1 tsp. Vanilla extract
Cream cheese center:
- 8 oz. Cream cheese
- 1/3 C. Sugar
- 1 tsp. Vanilla
- 1 egg
Crumb topping:
- 1/4 C. Flour
- 1/4 C. Pistachios roughly chopped
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 4 Tbsp. Cold butter cut into small pieces
- Pinch of salt if using unsalted pistachios
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping, stir the flour, pistachios, brown sugar and cinnamon together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles course sand. Place in the refrigerator while you prepare the batter and cream cheese mixture.
- To make the coffee cake batter, place the pistachios into a food processor. Blend into a course flour. Add the pistachio flour to a medium mixing bowl along with the all-purpose flour, salt, baking powder, and baking soda. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the sour cream, milk, vanilla extract, and oil. Beat together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined.
- To make the cream cheese center, add the cream cheese and sugar into a third mixing bowl (you can re-use the mixing bowl using for dry ingredients to save on dishes). Beat together using a hand mixer until the cream cheese is smooth. Add the egg and vanilla extract. Beat together until smooth and all the ingredients are combined.
- Pour 3/4 of the batter into a greased 9-inch springform pan or 9-inch baking pan. Spread out the batter evenly. Carefully place dollops of the cream cheese mixture over the batter. Using an icing spatula or knife, gently spread out the cream cheese. Top with remaining 1/4 of the batter, and spread out evenly.
- Sprinkle the crumb topping over the batter evenly.
- Bake for 35-50 minutes or until the batter is set. A toothpick will come out clean once done baking.
- Let cool and enjoy!
