There are certain recipes that feel like a warm hug from childhood, and for me, that’s Grandma’s pistachio almond coffee cake. I remember sitting at her kitchen table, the smell of warm cake filling the house, and that first bite of tender, nutty cake with a perfectly sweet crumble on top. It’s one of those desserts that’s simple but unforgettable — and the best part is that it comes together with ingredients I always seem to have on hand.
I’ve carried on this tradition in my own kitchen, and now this coffee cake makes an appearance at brunches, holiday breakfasts, and even lazy weekend mornings with a fresh pot of coffee. Let me show you exactly how I make this nostalgic recipe and why it deserves a spot in your recipe box too.
Why This Recipe Works
This coffee cake isn’t just delicious — it’s effortless and foolproof. Here’s why I love it so much:
- Pistachio pudding mix adds flavor and moisture: It keeps the cake soft and gives it a subtle, nutty sweetness.
- Almond extract brings warmth and depth: Just a splash makes the whole cake taste homemade and special.
- Simple pantry ingredients: You probably already have everything you need.
- A perfect crumb topping: Buttery, sweet, and just crunchy enough to contrast the tender cake.
- Versatile for any occasion: Brunch, dessert, or just a slice with afternoon coffee.
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 15 minutes | Cook Time: 45 minutes)
For the Cake:
- 1 box yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon almond extract
- 1/2 cup chopped pistachios (optional for extra texture)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon cinnamon
- 1/4 cup chopped pistachios (optional for crunch)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
How I Make Grandma’s Pistachio Almond Coffee Cake (Step-by-Step)
1. Preheat and Prep
I start by preheating my oven to 350°F and greasing a 9×13-inch baking dish or bundt pan. I like using baking spray with flour to ensure the cake releases easily.
2. Make the Batter
In a large mixing bowl, I combine the cake mix, pistachio pudding mix, eggs, sour cream, oil, milk, and almond extract. I beat everything together on medium speed until smooth and fluffy. If I’m in the mood for extra texture, I fold in some chopped pistachios at this stage.
3. Pour and Spread
I pour the batter into the prepared pan, smoothing it out with a spatula. It’s thick and creamy, and I always sneak a little taste.
4. Make the Crumble Topping
In a small bowl, I mix together the flour, sugar, cinnamon, and cold cubed butter. I use my fingers or a pastry cutter to blend it into coarse crumbs. Then I sprinkle the crumble evenly over the top of the batter, finishing with a handful of chopped pistachios if I have them.
5. Bake
I bake the cake for 40-45 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown. The smell of pistachio and almond filling the kitchen is always my favorite part.
6. Cool and Glaze
I let the cake cool for about 20 minutes before drizzling it with a simple glaze made of powdered sugar, milk, and almond extract. The glaze melts into the crumble topping just a bit, making each bite sweet and fragrant.
7. Serve
I slice the cake and serve it slightly warm or at room temperature. It’s tender, buttery, and has just the right hint of pistachio and almond flavor that makes people ask for the recipe every time.
My Favorite Tips for the Perfect Coffee Cake
- Don’t overmix the batter: Just beat until smooth — this keeps the cake light and fluffy.
- Use real almond extract: It makes a huge difference in flavor.
- Chill the crumble topping ingredients: Cold butter makes for the best crumb texture.
- Make ahead: This cake tastes even better the next day after the flavors have had time to develop.
- Add color: If you want a fun twist, stir in a few drops of green food coloring for a more vibrant pistachio hue.
What I Serve With Pistachio Almond Coffee Cake
This cake stands well on its own, but here’s how I love to serve it:
- A fresh pot of hot coffee or espresso
- Fresh berries or sliced fruit on the side
- A dollop of whipped cream for a brunch treat
- Vanilla ice cream if I’m serving it as dessert after dinner
FAQs (From My Kitchen to Yours)
Q: Can I use vanilla extract instead of almond?
A: You can, but almond extract really enhances the pistachio flavor. I recommend sticking with almond if you can.
Q: Can I freeze this cake?
A: Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw and warm slightly before serving.
Q: Do I have to use pistachios in the crumble?
A: No, they’re optional, but I love the added crunch they give to the topping.
Q: Can I make this in a bundt pan?
A: Yes! Just be sure to grease it well and adjust the baking time slightly, checking at 40 minutes.
Why This Pistachio Almond Coffee Cake Belongs in Your Recipe Collection
This cake is a little piece of family tradition in every bite. It’s rich without being heavy, perfectly sweet, and so simple to make. Whether you’re baking for a holiday brunch, a potluck, or just craving something nostalgic with your coffee, this recipe is one you’ll turn to again and again. I love that it’s easy enough for a weekday treat but special enough for a celebration.
If you give this recipe a try, I hope it brings as much warmth and joy to your kitchen as it’s brought to mine.
Grandma’s Secret Pistachio Almond Coffee Cake That I Can’t Stop Making
Ingredients
- 1 cup sour cream
- 2 cups vegetable oil
- 2 cups milk
- 1 teaspoon almond extract
- 2 cups chopped pistachios (optional for extra texture)
- 2 cups all-purpose flour
- 3 cups granulated sugar
- 4 cups unsalted butter
- 4 teaspoons cinnamon
- 4 cups chopped pistachios (optional for crunch)
- 1 cup powdered sugar
- 2 teaspoons almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine the sour cream, vegetable oil, milk, and almond extract. Mix until smooth.
- In another bowl, whisk together the flour, granulated sugar, cinnamon, and chopped pistachios.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve.
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