Cranberry Pistachio Coffee Cake

Overhead view of cake slice showing the layer of cranberries.

Course: Cake, Dessert

Cuisine: American

Keyword: cranberry pistachio coffee cake

Prep Time: 45

Cook Time: 1 15

Total Time: 2

Servings: slices

Calories: 664kcal

Author: Malinda Linnebur

Indulge in this delightful Cranberry Pistachio Coffee Cake, which is incredibly soft and moist, offering a warm embrace with every bite. The cake is crowned with a buttery pistachio streusel that adds a delightful crunch and a nutty richness.

Print Recipe

Ingredients

CRANBERRIES:

2 cups (260g) dried cranberries
1 cup (235ml) apple juice
½ cup (100g) packed brown sugar
1 teaspoon cinnamon

STREUSEL TOPPING:

⅔ cup (95g) all-purpose flour
½ cup (100g) packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup (5⅓ tablespoons) cold butter, cut up
¼ cup (75g) pistachios, toasted and chopped

CAKE:

3 cups (420g) all-purpose flour
½ cup (105g) granulated sugar
½ cup (105g) packed brown sugar
¾ cup (110g) pistachios, toasted and ground
2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
4 large eggs
1 cup (235ml) buttermilk
1 cup (226g) butter, melted and cooled
1 teaspoon vanilla

Instructions

CRANBERRIES:

In a medium saucepan combine the cranberries, apple juice, brown sugar, and cinnamon. Bring to boiling, stirring to dissolve the sugar; reduce heat. Simmer, uncovered, for 15 minutes to reduce the liquid until almost gone. Remove from heat and cool almost completely.
2 cups (260g) dried cranberries, 1 cup (235ml) apple juice, ½ cup (100g) packed brown sugar, 1 teaspoon cinnamon

STREUSEL TOPPING:

In a medium bowl, stir together the flour, brown sugar, and cinnamon. Using a pastry blenderm cut in the butter. Stir in the pistachios. Store in the refrigerator until ready to use.
⅔ cup (95g) all-purpose flour, ½ cup (100g) packed brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ⅓ cup (5⅓ tablespoons) cold butter, cut up, ¼ cup (75g) pistachios, toasted and chopped

CAKE:

Preheat oven to 325℉. Grease and lightly flour a 10 inch springform pan; set aside.
In a large bowl, stir together the flour, sugar, brown sugar, pistachios, baking powder, cinnamon, ginger, and salt. Stir in the eggs, milk, butter, and vanilla. Stir just untl moistended and no big pockets of flour remain. Spread into prepared pan. Sprinkle cranberries over batter to within ½ inch of edge. Sprinkle wiht streusel topping.
3 cups (420g) all-purpose flour, ½ cup (105g) granulated sugar, ½ cup (105g) packed brown sugar, ¾ cup (110g) pistachios, toasted and ground, 2 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, 4 large eggs, 1 cup (235ml) buttermilk, 1 cup (226g) butter, melted and cooled, 1 teaspoon vanilla
Bake for 1 hour 15 minutes or until golden brown. Cool in pan 15 minutes. Remove sides of pan.

Notes

ICING: You can drizzle with an icing when cooled. Combine 1 cup of confectioner's sugar with 2 tablespoons of milk and 1/2 teaspoon of vanilla. Drizzle over the cooled cake.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition