Summers have never been my favourite.The heat is just intolerable. Phew! I am a winter person. I love the winters. It is such a happy season. Wish we could have a shorter summer here 🙁
Anyways, I have been avoiding baking for a long time because my sister has been away. She has been traveling. She is someone who always appreciates and criticizes my baking. Hence, her presence is absolutely essential for my baking ventures 😀
She is returning tonight so thought of baking something for her. Jyotika loves muffins or a coffee cake with her breakfast. Her eyes light up when she sees cake with her morning coffee!!
This is a lovely cake for this occasion. Welcoming her is an occasion only 😛
“Coffee cake with a pistachio streusel” A warm and light coffee cake. The pistachios and dark chocolate chips refresh the summer palate.
A coffee cake always has some sort of streusel in it. It’s even better if you have got some crunch on the top 😀
I don’t use this nut often, removing there shells seems a daunting task to me. But there green color is so refreshing. The pistachios were calling out to me from the pantry!! So, I bribed mom to help me remove their shells and use them for the streusel.
The salty taste of the pistachios complements the sweet vanilla taste of the cake so well.
Ingredients
- 3/4 cup chopped pistachios
- 3/4 cup dark chocolate chips
- 3/4 tsp. ground cinnamon
- 1/4 cup brown sugar
- 2 tbsp. cooking oil
- 2 cups all purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- Pinch of salt
- 1/2 cup unsalted room temperature butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup curd at room temperature
Instructions
- Mix the chopped pistachios, chocolate chips, brown sugar and cinnamon together. Add the oil and mix well to coat it all together. Set aside.
- Preheat oven at 180 degrees and grease and dust a 9 inch square pan.
- Sift the flour, baking soda, baking powder and salt together in a bowl.
- Cream the butter and sugar together. I used the hand mixer on the medium setting for 1-2 minutes.
- Add the eggs one by one and beat until pale and fluffy. Add the vanilla essence to this. Mix.
- Now little by little add the flour mixture and curd alternatingly till all is used up.
- Don't overmix. Just combine.
- Now pour half the batter int the tin and spread the streusel generously over it. Cover with the remaining batter. Sprinkle the leftover streusel and press it lightly in the batter.
- Bake for 50-60 or until you get a nice brown crust on the top and the cake leaves the sides of the pan.
Notes
Be generous with the streusel and please do not reduce the quantities of any ingredient. The streusel is the hero of the recipe.
Cool on a wire wrack before devouring 😀 Soft and light with a perfect crunch. Brew some coffee and enjoy it!! Thank me later 😛
3 Comments
Thank you for the most amazing, warm, delicious and sweet welcome! I love this coffee cake – it is the best way to start the day 🙂
Thanks for appreciating it Jyo 🙂 It’s great to have u back. Love your travel segment on http://www.pumpernickelpixie.com!! Wishing more travel for you 🙂