Chocolate Pistachio Coffee cake

Chocolate Pistachio Coffee Cake

  • Yield: 8 servings 1x



For the topping:

  • 1 Tbs flour
  • 1 teaspoon ground cinnamon
  • ¾ cup 150g firmly packed light brown sugar
  • 2 Tbs 30g unsalted butter
  • 1 cup 100g pistachios, shelled and coarsely chopped

For the cake:

  • 1 ¾ cups 245g all purpose or cake flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz 115g unsalted butter
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 3 eggs
  • ½ teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup semisweet chocolate chips


For the topping:

  1. In a bowl mix dry ingredients, add butter in pieces and mix with your fingers until clumpy.
  2. Add pistachios, mixing lightly. Reserve.

For the cake:

  1. Preheat the oven to 350ºF / 180ºC. Butter and dust with cocoa or flour a 13x9 inch (22x33cm) springform cake pan.
  2. Sift flour, cocoa, baking powder and soda and salt together in a bowl. Reserve.
  3. In a large bowl, beat butter until creamy. Add both sugars gradually while beating, until you have a light and creamy mixture, about 3 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Add vanilla.
  5. Beginning and ending with the dry ingredients, add them dry in three additions, alternating with the sour cream in two additions. Don't overbeat at this point or the cake will be tough.
  6. Add chocolate chips. Pour into the prepared cake pan and sprinkle the topping on top.
  7. Bake for 30 minutes, or until a tester inserted in the center comes out clean.
  8. Let cool on wire rack, unmold, sprinkle with powdered sugar and serve.
  9. It keeps, wrapped, for a few days.