Grandma's Secret Pistachio Almond Coffee Cake
A delightful coffee cake infused with pistachios and almonds, featuring a creamy filling and crunchy topping, perfect for gatherings.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the Cake
- 1 cup unsalted butter, softened For that rich, creamy texture.
- 1 cup granulated sugar To add sweetness and moisture.
- 4 large eggs Binding the ingredients together and enriching the flavor.
- 1 teaspoon almond extract For a robust, nutty undertone.
- 1 teaspoon vanilla extract Enhancing the cake's overall flavor profile.
- 1.5 cups all-purpose flour Providing the structure.
- 0.5 cup finely ground pistachios Infusing the cake with nutty richness.
- 0.5 cup almond flour Adding a soft, moist crumb.
- 1.5 teaspoons baking powder Ensuring the cake rises perfectly.
- 0.5 teaspoon salt Enhancing the sweet and nutty flavors.
- 0.5 cup milk Keeping the batter moist and tender.
For the Whipped Cream Filling
- 1 cup heavy whipping cream For a decadent filling.
- 2 tablespoons powdered sugar Sweetening the whipped cream.
- 1 teaspoon vanilla extract Another layer of flavor.
For the Crunchy Topping
- 0.5 cup chopped pistachios For the crunchy topping.
- 0.25 cup chopped almonds Adding more texture and nut flavor.
- 2 tablespoons brown sugar For a hint of caramel-like sweetness.
- 1 tablespoon butter, melted Binding the crunchy topping ingredients together.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond and vanilla extracts.
- In a separate bowl, whisk together the all-purpose flour, ground pistachios, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter evenly between the prepared pans and gently tap the pans on the counter.
Baking
- Bake the cakes for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans, then transfer to a wire rack.
Assembly
- Make the whipped cream filling by whipping the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Place one cake layer on a serving plate, spread the whipped cream filling on top, and add the second layer.
- In a small bowl, combine the chopped pistachios, chopped almonds, brown sugar, and melted butter; sprinkle over the cake.
- Chill the cake for at least 30 minutes before serving.
Notes
Consider adding a pinch of cinnamon to the dry ingredients for a spiced twist or mini chocolate chips for an unexpected burst of flavor. Always serve the cake chilled.