Cardamom Pistachio Coffee Cake
- Prep Time 20 mins
- Cook Time 50 mins
- Total Time 1 hour 10 mins
- Yield 1 large cake
- Category breakfast
- Method oven
- Cuisine american
Cardamom Pistachio Coffee Cake
Introducing your new favorite unique coffee cake: Cardamom Pistachio Coffee Cake. This cozy spiced coffee cake is topped with a buttery pistachio streusel and laced with a thick ribbon of cardamom cinnamon sugar. YUM.
- Prep Time 20 mins
- Cook Time 50 mins
- Total Time 1 hour 10 mins
- Yield 1 large cake
- Category breakfast
- Method oven
- Cuisine american
Ingredients
Units
for the cake
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fresh ground cardamom
- 1 teaspoon salt
- 1 cup plain non- or low-fat yogurt
for the brown sugar swirl
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
for the pistachio streusel
- 1/2 cup pistachios
- 2 teaspoons fresh ground cardamom
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsaltedbutter, cold and cut into small cubes
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Line a tube pan with parchment paper on the bottom, then grease the sides with butter. Set aside.
- In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, ground cardamom, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat yogurt into the wet ingredients until everything is combined.
- To make the streusel, place the pistachios, cardamom, flour, and sugar in a food processor and pulse until the pistachios look well chopped. Pulse in the butter until just combined.
- Pour half of the batter into the tube pan, then sprinkle with brown sugar, if using. Pour in the rest of the batter, then top with the pistachio streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter. Bake for 50 minutes, then allow to cool slightly before removing from pan.