Pistachio Almond Coffee Cake
An enchanting blend of comforting flavors, this delightful coffee cake features finely ground pistachios and almond, topped with luscious whipped cream and crunchy nuts, perfect for family gatherings.
Servings: 12 slices
Calories: 350kcal
Ingredients
For the Cake
- 1 cup unsalted butter, softened Adds a rich base to the cake.
- 1 cup granulated sugar Sweetens while ensuring moisture.
- 4 large eggs Provides structure and moisture.
- 1 teaspoon almond extract Infuses that distinctive nutty flavor.
- 1 teaspoon vanilla extract Balances flavors beautifully.
- 1.5 cups all-purpose flour Gives the cake its body.
- 0.5 cup finely ground pistachios Packs in the nuttiness.
- 0.5 cup almond flour Enhances texture and flavor.
- 1.5 teaspoons baking powder Ensures the cake rises perfectly.
- 0.5 teaspoon salt Balances sweetness.
- 0.5 cup milk Keeps the cake moist and tender.
For the Whipped Cream Filling
- 1 cup heavy whipping cream Essential for creating the dreamy filling.
- 2 tablespoons powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract For adding flavor to the cream.
For the Topping
- 0.5 cup chopped pistachios For a crunchy topping.
- 0.25 cup chopped almonds Adds texture and taste.
- 2 tablespoons brown sugar Contributes a hint of caramel.
- 1 tablespoon butter, melted Binds the topping together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
- In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully combined before adding the next. Follow this with the almond and vanilla extracts, mixing until the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry mixture.
Baking
- Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
Whipped Cream Filling
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of whipped cream filling over the top, then carefully add the second cake layer.
- In a small bowl, combine chopped pistachios, chopped almonds, brown sugar, and melted butter. Mix until the nuts are evenly coated, then sprinkle this mixture generously over the top of the cake.
- Refrigerate the cake for 30 minutes to allow it to set up. Slice it up, serve, and enjoy!
Notes
For an added depth of flavor, consider toasting the pistachios and almonds before using them. Ensure ingredients are at room temperature for a smoother batter. Don’t rush the cooling process!