Welcome to a delightful journey of baking, where we’ll introduce you to the deliciously nutty Pistachio Crumb Cake, also known as Crunchy Pistachio Streusel Loaf Cake. Whether you’re a fan of pistachio desserts or looking for a perfect crumb cake for brunch or afternoon tea, this recipe will certainly please your palate. The combination of moist cake and crunchy pistachio crumb topping makes it irresistible. So, let’s dive into this easy and flavorful Pistachio Crumb Cake recipe!
Introduction
The Pistachio Crumb Cake is a beautifully balanced dessert that marries the nutty flavor of pistachios with a moist, buttery cake. Crumb cakes have their roots in European baking traditions but have become a popular treat across the globe, especially in the United States. What sets this version apart is the delectable pistachio crumb topping, which adds both texture and flavor.
If you’re a fan of rich, nutty desserts, this Pistachio Crumb Cake is a must-try. Perfect for breakfast, brunch, or a mid-afternoon snack, the loaf cake pairs wonderfully with a cup of coffee or tea. Plus, it’s incredibly easy to make, even for novice bakers. Let’s get started!
Ingredients for Pistachio Crumb Cake
Here’s everything you’ll need to make this tasty Pistachio Crumb Cake. Be sure to gather all the ingredients before you start. If you have dietary restrictions, I’ve included some optional substitutions as well:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt (substitute with sour cream for a richer texture)
- ½ cup milk (substitute with almond or oat milk for a dairy-free option)
- 1 cup pistachios, chopped (divided into two parts for the batter and topping)
- ½ cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
For the icing:
- 1 cup powdered sugar
- 2 tbsp milk (use plant-based milk if preferred)
How to Make Pistachio Crumb Cake – Step by Step
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your dry ingredients are well combined, which leads to a fluffier cake.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial for incorporating air into the batter, which will make your Pistachio Crumb Cake tender and soft.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that rich, aromatic flavor.
Step 5: Incorporate Yogurt and Milk
Mix in the Greek yogurt and milk until just combined. The Greek yogurt adds moisture and tang to the cake, balancing the sweetness.
Step 6: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can result in a dense cake, so be gentle! Fold in half of the chopped pistachios for added flavor.
Step 7: Create the Crumb Topping
In a small bowl, combine the remaining chopped pistachios, light brown sugar, cinnamon, and melted butter. This creates the crunchy streusel topping that will set this cake apart.
Step 8: Layer the Cake Batter
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the crumb topping over the batter. Pour the remaining batter on top and finish with the rest of the crumb topping.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 10: Cool and Drizzle with Icing
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar and milk to create a smooth icing, then drizzle it over the cake.
Helpful Tips for Pistachio Crumb Cake
- Use Fresh Pistachios: Fresh pistachios provide the best flavor and crunch. Avoid using pre-shelled or salted pistachios, as they may alter the flavor of your cake.
- Don’t Overmix: Be sure to mix the batter until just combined. Overmixing can lead to a dense and tough cake.
- Optional Add-ins: For an extra burst of flavor, consider adding a handful of dried cranberries or white chocolate chips to the batter.
Cooking Tips for the Best Pistachio Crumb Cake
- Room Temperature Ingredients: Ensure that your butter, eggs, and yogurt are at room temperature before starting. This helps with even mixing and creates a smoother batter.
- Using a Food Processor: If you don’t want to chop pistachios by hand, pulse them in a food processor for a finer texture in the crumb topping.
- Oven Thermometer: Not all ovens heat the same way, so it’s a good idea to use an oven thermometer to ensure accurate temperature.
Serving Suggestions for Pistachio Crumb Cake
This Pistachio Crumb Cake pairs beautifully with a variety of beverages and side dishes:
- Coffee or Tea: The nutty flavor of pistachios complements a strong cup of coffee or a fragrant tea like Earl Grey or chamomile.
- Whipped Cream or Ice Cream: For an indulgent treat, serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Fresh Fruit: Pistachios pair wonderfully with fruits like raspberries, strawberries, or even orange slices for a light, refreshing side.
Nutritional Information
This Pistachio Crumb Cake offers a balanced mix of carbohydrates, fats, and protein. Thanks to the pistachios, it’s also a great source of healthy fats and fiber.
Nutritional Information (per serving)
- Calories: 350
- Fats: 18g
- Carbohydrates: 45g
- Proteins: 6g
- Fiber: 2g
- Sugar: 25g
Storage and Leftovers for Pistachio Crumb Cake
This Pistachio Crumb Cake stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to 5 days.
Reheating Tip: For best results, reheat individual slices in the microwave for 10-15 seconds to restore the cake’s softness and warmth.
4 Frequently Asked Questions (FAQs) for Pistachio Crumb Cake
1. Can I make this cake gluten-free? Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of the cake.
2. Can I freeze Pistachio Crumb Cake? Absolutely. Wrap the cake tightly in plastic wrap and foil before freezing. It can last for up to 3 months in the freezer.
3. What other nuts can I use? If you’re not a fan of pistachios, you can use almonds or walnuts instead, though the flavor will be slightly different.
4. Can I make this cake without eggs? Yes! You can substitute the eggs with flaxseed meal (1 tbsp flaxseed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
Related Recipes for Pistachio Crumb Cake Lovers
For those who enjoy this recipe, here are two related recipes you might love:
Conclusion
Thank you for joining me on this baking journey! I hope you love making this Pistachio Crumb Cake as much as I do. The blend of moist cake and crunchy pistachio crumb is bound to impress your friends and family. Don’t forget to leave a comment below and share your personal variations of this recipe. Happy baking!
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Pistachio Crumb Cake Recipe | Crunchy Streusel Loaf Cake
Description
Welcome to a delightful journey of baking, where we’ll introduce you to the deliciously nutty Pistachio Crumb Cake, also known as Crunchy Pistachio Streusel Loaf Cake. Whether you’re a fan of pistachio desserts or looking for a perfect crumb cake for brunch or afternoon tea, this recipe will certainly please your palate. The combination of moist cake and crunchy pistachio crumb topping makes it irresistible. So, let’s dive into this easy and flavorful Pistachio Crumb Cake recipe!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt (substitute with sour cream for a richer texture)
- ½ cup milk (substitute with almond or oat milk for a dairy-free option)
- 1 cup pistachios, chopped (divided into two parts for the batter and topping)
- ½ cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
For the icing:
- 1 cup powdered sugar
- 2 tbsp milk (use plant-based milk if preferred)
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your dry ingredients are well combined, which leads to a fluffier cake.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial for incorporating air into the batter, which will make your Pistachio Crumb Cake tender and soft.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that rich, aromatic flavor.
Step 5: Incorporate Yogurt and Milk
Mix in the Greek yogurt and milk until just combined. The Greek yogurt adds moisture and tang to the cake, balancing the sweetness.
Step 6: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can result in a dense cake, so be gentle! Fold in half of the chopped pistachios for added flavor.
Step 7: Create the Crumb Topping
In a small bowl, combine the remaining chopped pistachios, light brown sugar, cinnamon, and melted butter. This creates the crunchy streusel topping that will set this cake apart.
Step 8: Layer the Cake Batter
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the crumb topping over the batter. Pour the remaining batter on top and finish with the rest of the crumb topping.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 10: Cool and Drizzle with Icing
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar and milk to create a smooth icing, then drizzle it over the cake.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Pistachios: Fresh pistachios provide the best flavor and crunch. Avoid using pre-shelled or salted pistachios, as they may alter the flavor of your cake.
- Don’t Overmix: Be sure to mix the batter until just combined. Overmixing can lead to a dense and tough cake.
- Optional Add-ins: For an extra burst of flavor, consider adding a handful of dried cranberries or white chocolate chips to the batter.
