Description
A rich and moist coffee cake topped with crunchy pistachios.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with milk.
- Fold in chopped pistachios.
- Pour batter into a greased baking pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Add a glaze for extra sweetness if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 36g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 40mg
Mots-clés: pistachio coffee cake, dessert, baking