Pistachio Coffee Cake with Cream Cheese
Pistachio Coffee Cake with Cream Cheese
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract, (optional)
- 1/2 cup finely ground pistachios
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 2 tablespoons finely ground pistachios
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt for the cake.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the melted butter, milk, 2 large eggs, 1 teaspoon vanilla extract, and pistachio extract (if using).
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the 1/2 cup finely ground pistachios.
⏱️ 3 min
- 5
For the cream cheese filling, beat the softened cream cheese and 1/4 cup granulated sugar in a medium bowl until smooth. Beat in the remaining large egg and 1/2 teaspoon vanilla extract until well combined.
⏱️ 3 min
- 6
Spread about two-thirds of the cake batter into the prepared baking pan.
⏱️ 2 min
- 7
Carefully spoon the cream cheese filling over the cake batter, spreading it evenly.
⏱️ 2 min
- 8
Dollop the remaining cake batter over the cream cheese layer. It doesn't need to be perfectly spread; it will expand during baking.
⏱️ 2 min
- 9
For the crumb topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 2 tablespoons finely ground pistachios in a small bowl. Cut in the cold butter with a pastry blender or your fingertips until coarse crumbs form.
⏱️ 5 min
- 10
Sprinkle the crumb topping evenly over the top of the cake batter.
⏱️ 1 min
- 11
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the cream cheese layer) comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 12
Let the coffee cake cool in the pan on a wire rack before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Coffee Cake with Cream Cheese
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract, (optional)
- 1/2 cup finely ground pistachios
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 2 tablespoons finely ground pistachios
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt for the cake.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the melted butter, milk, 2 large eggs, 1 teaspoon vanilla extract, and pistachio extract (if using).
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the 1/2 cup finely ground pistachios.
⏱️ 3 min - 5
For the cream cheese filling, beat the softened cream cheese and 1/4 cup granulated sugar in a medium bowl until smooth. Beat in the remaining large egg and 1/2 teaspoon vanilla extract until well combined.
⏱️ 3 min - 6
Spread about two-thirds of the cake batter into the prepared baking pan.
⏱️ 2 min - 7
Carefully spoon the cream cheese filling over the cake batter, spreading it evenly.
⏱️ 2 min - 8
Dollop the remaining cake batter over the cream cheese layer. It doesn't need to be perfectly spread; it will expand during baking.
⏱️ 2 min - 9
For the crumb topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 2 tablespoons finely ground pistachios in a small bowl. Cut in the cold butter with a pastry blender or your fingertips until coarse crumbs form.
⏱️ 5 min - 10
Sprinkle the crumb topping evenly over the top of the cake batter.
⏱️ 1 min - 11
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the cream cheese layer) comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 12
Let the coffee cake cool in the pan on a wire rack before slicing and serving.
⏱️ 15 min