Pistachio Coffee Cake

Our PapaNicholas Five-Star Restaurant Blend is back as the defining flavor in this delicious Pistachio Coffee Cake. Made with buttermilk and simple ingredients, this cake topped with a savory pistachio streusel and espresso glaze will deliver five-star reviews from your family and friends. Serve with your favorite PapaNicholas brew!




* indicates ingredient should be at room temperature

Pistachio Streusel

  • ½ c. unsalted butter (113g)
  • 1 c. light brown sugar (200g)
  • 150g all purpose flour (1 ¼ c.)
  • 1 ½ tsp. ground cinnamon
  • ⅔ c. crushed pistachios (150g)
 Pistachio Coffee Cake
  • 1 oz. PapaNicholas Five-Star Restaurant Espresso (30g)
  • 1 ¾ c. all purpose flour (210g)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ c. + 1 tbsp. unsalted butter* (125g)
  • ¾ c. + 2 tbsp. granulated sugar (175g)
  • 2 eggs*
  • 1 ½ tsp. vanilla
  • 4 ½ oz. buttermilk* (130g)

       Espresso Glaze

      • 1 c. powdered sugar (120g)
      • 1-2 tbsp. PapaNicholas Five-Star Restaurant Espresso


      Pistachio Streusel

      Step 1: In a medium sized mixing bowl, melt the butter. Add in the brown sugar, flour, cinnamon, and crushed pistachios. Use a fork to mix the ingredients together until you have formed little clumps of dough. Set aside.

      Pistachio Coffee Cake

      Step 1: Preheat the oven to 350°F / 175°C. Butter a 9” cake pan, and get out a sheet of parchment paper. Crinkle up the parchment paper, then un-crinkle it and place it in your buttered pan, pressing the parchment up the sides of the pan. This will give you a way to lift the cake out of the pan so that no streusel falls off of it.

      Step 2: Brew the espresso and set it aside.

      Step 3: In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

      Step 4: In a medium sized mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (3-4 min.)

      Step 5: Add in both eggs, the vanilla, and the brewed espresso. Beat the mixture for 1 minute until well combined.

      Step 6: Add in half of the flour mixture and gently fold it into the batter just until combined, then mix in the buttermilk, followed by the remaining flour mixture.

      Step 7: Pour half of the cake batter into your prepared pan. Top it with ⅓ of the pistachio streusel, then pour the remaining cake batter in, followed by the remaining streusel.

      Step 8: Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

      Espresso Glaze

      Step 1: In a small bowl, whisk together the powdered sugar with 1 tbsp. of espresso. Add more if desired to get a thinner glaze.

      Step 2: Once the cake has cooled to room temperature, top it with the glaze. 

      Step 3: Serve, and enjoy! 


      Don’t forget to snap a pic & #papanicholascoffee

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