Description
This delicious Pistachio Coffee Cake features a creamy filling that perfectly complements the nutty flavor of pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup pistachio nuts, chopped
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and vanilla extract, until just combined.
- Fold in the chopped pistachios.
- In a separate bowl, beat the cream cheese with the powdered sugar until smooth.
- Pour half of the cake batter into a greased pan, spread the cream cheese mixture on top, then pour the remaining batter over it.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- For added flavor, consider adding almond extract to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg