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Pistachio Coffee Cake

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A moist and tender coffee cake studded with ground pistachios, perfect for breakfast or afternoon tea.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 cup ground pistachios
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the butter and sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Combine the flour, ground pistachios, baking powder, and salt in another bowl.
  5. Gradually mix the dry ingredients into the wet ingredients alternating with the milk.
  6. Stir in the vanilla extract.
  7. Pour the batter into a greased cake pan.
  8. Bake for 45-50 minutes, or until a toothpick comes out clean.
  9. Let the cake cool before serving.

Notes

Store leftovers in an airtight container for up to 3 days or refrigerate for a week. Can be frozen for up to a month.

Nutrition

Find it online: https://recypez.com/pistachio-coffee-cake/

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