Grandma's Secret Pistachio Almond Coffee Cake
A delightful coffee cake that blends the nutty flavors of pistachios and almonds with a moist, fluffy texture, perfect for any occasion.
Servings: 12 pieces
Calories: 325kcal
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened to whip into a fluffy base
- 1 cup granulated sugar to bring sweetness to the cake
- 4 large eggs providing structure and richness
- 1 teaspoon almond extract for a fragrant and nutty essence
- 1 teaspoon vanilla extract enhancing overall flavor profile
- 1.5 cups all-purpose flour forming the foundation of the bake
- 0.5 cup finely ground pistachios for a fragrant nutty surprise
- 0.5 cup almond flour creating a tender crumb
- 1.5 teaspoons baking powder ensuring a fluffy rise
- 0.5 teaspoon salt to balance sweetness
- 0.5 cup milk adding moisture to the batter
Topping Ingredients
- 1 cup heavy whipping cream for a luscious topping
- 2 tablespoons powdered sugar to sweeten the whipped cream
- 1 teaspoon vanilla extract enhancing creamy flavors
- 0.5 cup chopped pistachios for a delightful crunch
- 0.25 cup chopped almonds lending texture to the topping
- 2 tablespoons brown sugar bringing a hint of caramel sweetness
- 1 tablespoon butter, melted to help amalgamate the topping ingredients
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in almond and vanilla extracts.
- In a separate bowl, whisk together the 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.
- Divide the batter between the two prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
Assembly
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Place one layer of cake on a serving plate, spread whipped cream over it, and add the second layer.
- Combine chopped pistachios, chopped almonds, brown sugar, and melted butter in a small bowl. Sprinkle this mixture over the top.
- Refrigerate the cake for at least 30 minutes before slicing and serving.
Notes
For better creaming, ensure butter is at room temperature. Lightly toasting the chopped nuts can enhance the flavor. A dusting of powdered sugar before serving adds a decorative touch.