PISTACHIO COFFEE CAKE

If there’s one thing we take seriously in this house, it’s coffee cake—and this Pistachio Coffee Cake just might be my favorite one yet! 🥹♥️ There’s something so special about a warm, tender coffee cake with a crunchy, buttery topping, and this version? It’s next level good.

Packed with crunchy pistachios, a hint of almond extract, and just the right amount of sweetness, this cake is everything you could want in a coffee cake and more. The pistachios bring the perfect bite, while the almond extract enhances that nutty flavor in the best way possible. It’s rich yet light, indulgent yet made with slightly better-for-you ingredients, so you can enjoy every bite without the guilt.

The best part? That streusel topping! A mix of crushed pistachios, a touch of cinnamon, and just the right amount of sweetness creates a beautifully crisp, golden crust that contrasts perfectly with the soft, moist cake underneath. Pair it with your morning coffee, serve it for brunch, or enjoy a slice as an afternoon treat—it’s guaranteed to be a hit.

If you’re a coffee cake lover like me, this one HAS to be on your baking list. It’s an easy, comforting, and utterly delicious treat that will make your kitchen smell like a dream. One bite, and you’ll be obsessed—10/10 recommend! 😍✨

Ingredients

Cake

2 1/4 cups almond flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
3 large eggs – room temperature
1/3 cup melted coconut oil
1/2 cup maple syrup
1 tsp vanilla
1 tsp almond extract
3/4 cup chopped pistachios

Crumb topping

1 cup almond flour
3/4 cup chopped pistachios
1/2 cup coconut sugar (sub white sugar)
1/3 cup coconut oil, melted
1 tsp cinnamon

Instructions

Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
In a medium sized bowl, mix together almond flour, baking soda, cinnamon, and salt.
In a larger bowl, whisk together eggs, coconut oil, maple syrup, vanilla and almond extract.
Add dry ingredients to wet and stir to combine. Stir in chopped pistachios.
Pour into baking dish.
In small bowl, mix together the crumb topping ingredients completely. Sprinkle it over top of the cake batter until evenly dispersed.
Bake in oven for 45-55 minutes or until toothpick inserted in certain comes out clean.
Let cool at least 30 minutes before serving. Optional: sprinkle with powdered sugar.
Store on counter for 24 hours or longer in fridge.