This pistachio coffee cake with cream cheese is the kind of bake that makes your kitchen smell like a cozy café. It’s soft and buttery with a delicate pistachio flavor, a ribbon of sweet cream cheese through the center, and a crunchy pistachio crumb on top. It feels special enough for a brunch or holiday table, yet simple enough to whip up on a slow weekend.
Serve it warm with coffee or iced later in the day. Either way, it’s a crowd pleaser that doesn’t try too hard.
Table of Contents
What Makes This Special
- Double pistachio flavor: Ground pistachios in the batter and a pistachio crumb topping for texture and aroma.
- Cream cheese swirl: A tangy, lightly sweet layer keeps the cake moist and adds cheesecake-like richness.
- Moist, tender crumb: Sour cream and butter make the cake soft without being heavy.
- No mixer drama: A hand mixer helps, but gentle whisking and folding works just fine.
- Make-ahead friendly: Tastes even better on day two as the flavors settle.
Ingredients
For the Pistachio Crumb Topping
- 1/2 cup shelled unsalted pistachios, finely chopped
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Cake Batter
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1 cup full-fat sour cream (or plain Greek yogurt)
- 1/3 cup milk
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9-inch springform pan or a 9×9-inch square pan and line the bottom with parchment.
- Make the crumb topping: In a small bowl, mix the chopped pistachios, flour, sugar, and salt.
Stir in the melted butter until large crumbs form. Set aside.
- Make the cream cheese filling: Beat the cream cheese with the sugar, egg, vanilla, and a pinch of salt until smooth and creamy. Set aside.
- Prepare the pistachios for the batter: Add 1 cup pistachios to a food processor.
Pulse until finely ground, like coarse sand. Avoid over-processing into a paste.
- Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and the ground pistachios.
- Cream butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, 2–3 minutes. Scrape the bowl.
- Add eggs and extracts: Beat in the eggs one at a time.
Stir in vanilla and almond extract. The mixture should look smooth and slightly thick.
- Add wet and dry: Stir the sour cream and milk together. Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream mixture.
Mix gently until just combined. Do not overmix.
- Layer the cake: Spread about half the batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a small border around the edges.
Gently dollop and spread the remaining batter on top.
- Add the crumb: Sprinkle the pistachio crumb topping evenly over the surface, pressing lightly so it adheres.
- Bake: Bake for 45–55 minutes, until the top is golden and a toothpick inserted near the center (avoiding the cream cheese seam) comes out with a few moist crumbs. The center should feel set, not jiggly.
- Cool: Let the cake cool in the pan for 20 minutes, then release the springform or lift from the pan using parchment. Cool to just warm before slicing to keep the cream cheese layer tidy.
- Optional drizzle: For a light glaze, whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a drop of vanilla.
Drizzle over the cooled cake and sprinkle extra chopped pistachios.
Storage Instructions
- Room temperature: Because of the cream cheese layer, do not store at room temp for more than a couple of hours.
- Refrigerator: Wrap tightly or place in an airtight container. Keeps well for 4–5 days. Bring slices to room temperature or warm briefly before serving.
- Freezer: Wrap slices individually in plastic, then in foil or a freezer bag.
Freeze up to 2 months. Thaw overnight in the fridge, then warm at 300°F (150°C) for 10 minutes.
Benefits of This Recipe
- Balanced sweetness: The cream cheese and pistachios keep the cake from tasting overly sugary.
- Texture contrast: Tender crumb, creamy center, and crunchy topping make every bite interesting.
- Approachable steps: Straightforward method with basic tools.
- Flexible ingredients: Sour cream or Greek yogurt, milk of your choice, and optional glaze.
- Great for gatherings: Slices cleanly, packs well, and tastes even better the next day.
What Not to Do
- Don’t over-process pistachios: If you turn them into a paste, the cake can get dense. Aim for a fine meal.
- Don’t overmix the batter: Mix until just combined to avoid a tough crumb.
- Don’t bake at a higher temp: A gentle 350°F ensures the cream cheese sets without drying the cake.
- Don’t slice too soon: Cutting while hot can cause the cream cheese layer to ooze and the cake to crumble.
- Don’t skip salt: A small amount sharpens the pistachio flavor and balances sweetness.
Recipe Variations
- Lemon twist: Add 1 tablespoon lemon zest to the batter and 1 teaspoon zest to the filling for a bright, citrus note.
- Cardamom warmth: Add 1/2 teaspoon ground cardamom to the dry ingredients.
It complements pistachio beautifully.
- Chocolate chip swirl: Fold 1/2 cup mini chocolate chips into the cream cheese filling for a dessert-leaning version.
- Gluten-free option: Use a 1:1 gluten-free all-purpose baking blend and monitor bake time, adding 5–10 minutes if needed.
- Bundt style: Use a well-greased 10–12 cup Bundt pan, skipping the crumb topping. Swirl the cream cheese layer through the middle and glaze after baking.
- Nut mix: Swap half the pistachios for almonds or hazelnuts for a different flavor profile.
FAQ
Can I use salted pistachios?
Yes, but reduce the added salt in the batter and topping slightly. Taste the chopped nuts first to gauge their saltiness.
What if I don’t have a food processor?
Use a blender or place pistachios in a zip-top bag and crush with a rolling pin until finely ground.
Aim for an even texture.
Can I make this ahead?
Absolutely. Bake the day before, cool completely, and refrigerate. The flavor deepens overnight, and slices hold together better.
How do I tell when the cake is done?
The top will be golden and the center set.
Insert a toothpick near the edge of the cream cheese line. It should come out with a few moist crumbs but not wet batter.
Can I reduce the sugar?
You can reduce the granulated sugar in the batter by 2–3 tablespoons without affecting texture much. Keep the filling sugar as is for structure and tang balance.
What pan works best?
A 9-inch springform pan makes for easy release and clean slices.
A 9×9-inch square pan also works well and is easy to line with parchment.
Is almond extract necessary?
Not required, but a small amount enhances the nutty flavor without overpowering the pistachio. Use a light hand.
Can I make it without dairy?
Use dairy-free cream cheese, plant-based butter, and a thick dairy-free yogurt. Results vary by brand, but the method stays the same.
Final Thoughts
This pistachio coffee cake with cream cheese is simple comfort with a little polish.
It’s tender, fragrant, and just rich enough to feel special without being fussy. Keep the staples on hand and you can bake it whenever the craving hits—breakfast, brunch, or an afternoon treat. Serve warm, share generously, and enjoy the mix of creamy, crunchy, and cozy in every slice.
Ingredients
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9-inch springform pan or a 9x9-inch square pan and line the bottom with parchment.
- Make the crumb topping: In a small bowl, mix the chopped pistachios, flour, sugar, and salt. Stir in the melted butter until large crumbs form. Set aside.
- Make the cream cheese filling: Beat the cream cheese with the sugar, egg, vanilla, and a pinch of salt until smooth and creamy. Set aside.
- Prepare the pistachios for the batter: Add 1 cup pistachios to a food processor. Pulse until finely ground, like coarse sand. Avoid over-processing into a paste.
- Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and the ground pistachios.
- Cream butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, 2–3 minutes. Scrape the bowl.
- Add eggs and extracts: Beat in the eggs one at a time. Stir in vanilla and almond extract. The mixture should look smooth and slightly thick.
- Add wet and dry: Stir the sour cream and milk together. Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream mixture. Mix gently until just combined. Do not overmix.
- Layer the cake: Spread about half the batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a small border around the edges. Gently dollop and spread the remaining batter on top.
- Add the crumb: Sprinkle the pistachio crumb topping evenly over the surface, pressing lightly so it adheres.
- Bake: Bake for 45–55 minutes, until the top is golden and a toothpick inserted near the center (avoiding the cream cheese seam) comes out with a few moist crumbs. The center should feel set, not jiggly.
- Cool: Let the cake cool in the pan for 20 minutes, then release the springform or lift from the pan using parchment. Cool to just warm before slicing to keep the cream cheese layer tidy.
- Optional drizzle: For a light glaze, whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a drop of vanilla. Drizzle over the cooled cake and sprinkle extra chopped pistachios.
