Pistachio-Coconut Chai Coffee Cake

Pistachio-Coconut Chai Coffee Cake

Adapated from Keys To The Kitchen cookbook

Pistachio-Coconut Chai Coffee Cake | http://saltandwind.com Coffee cake is one of those recipes that I kinda make without hesitation because it basically works in any situation. House guests? Coffee cake. Hostess gift...
Skill
Course
Cuisine
Ingredients
14
Hands-On Time
15 minutes
Total Time
1 hour, 15 minutes
Yield
-
Servings
8 to 12
Pistachio-Coconut Chai Coffee Cake | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
14
Hands-On Time
15 minutes
Total Time
1 hour, 15 minutes
Yield
-
Servings
8 to 12
Pistachio-Coconut Chai Coffee Cake | http://saltandwind.com

Coffee cake is one of those recipes that I kinda make without hesitation because it basically works in any situation. House guests? Coffee cake. Hostess gift? Coffee cake. Road trip? Coffee cake, coffee cake, coffee cake.

And, when I'm traveling, I don't always have the coffee or tea that's supposed to go with the cake so here I kinda combined it all. This Pistachio-Coconut Chai Coffee Cake recipe is not a newbie for me – in fact, you can find it in my cookbook, but, I wanted to jazz it up so I folded in some pistachios, made it with coconut oil, and, well, ate too much for breakfast, and mid-morning snack, and, you get the idea.

Ingredients

  • 1/4 cup extra virgin coconut oil

    melted

  • 2 1/3 cups all-purpose or cake flour

    divided plus more for coating baking dish

  • 2 cups packed light brown sugar

    divided

  • 1/2 cup packed unsweetened flaked coconut
  • 1/2 cup shelled pistachios

    roughly chopped

  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt

    divided

  • 1 1/2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter,

    room temperature plus more for coating baking dish

  • 1 cup sour cream or plain Greek yogurt

    room temperature

  • 2 large eggs

    room temperature

  • 1 teaspoon pure vanilla extract

Instructions

Heat oven to 350°F and arrange a rack in the middle. Coat a 9-inch (23 cm) springform pan with butter and flour and set aside.

Combine 1/4 cup coconut oil, 1/3 cup of the flour, 1/2 cup of the sugar, the coconut, pistachios, cardamom, ginger, cloves, and half of the kosher salt in a small bowl and mix with clean hands until thoroughly mixed and mixture clumps with squeezed; refrigerate until ready to use. Whisk together remaining 2 cups flour, baking powder, and remaining salt until aerated and lumps are broken up; set aside.

Tip

If you use cake flour, the cake will have a more tender, crumbly texture; whereas, all purpose flour will result in a sturdier cake.

Place 1 1/2 cups of the sugar and the butter in a bowl of a stand mixer fitted with a paddle and beat over medium speed until light in color and airy. Add sour cream or yogurt and mix well. Add eggs and vanilla and mix until evenly combined. Remove from mixer, and stir in dry ingredients until just moistened through.

Tip

You can mix this by hand but, if you do, I'd suggest using melted and slightly cooled butter or coconut oil to make easier work of it. It will make for a slightly denser but moister cake.

Transfer batter to prepared pan and spread evenly. Sprinkle streusel over the top and press in to adhere. Bake, rotating baking dish halfway through, until a toothpick inserted in the center comes out with clean with just a few crumbs remaining, about 45 to 55 minutes. Transfer to a cooling rack and cool at least 20 minutes before unmolding and serving.

Tip

The long baking time makes for a deep brown coffee cake. If you like your baked goods lighter, bake it at 325°F; give yourself more time as it will take longer to finish baking. The coffee cake will last up to 1 week when stored at room temperature in an airtight container.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/132-pistachio-coconut-chai-coffee-cake-recipe

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