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Pistachio Coffee Cake

Pistachio Coffee Cake, with it's crunchy outside and moist inside, is the perfect compliment to a cup of coffee.
Cook Time 50 mins
Total Time 50 mins
Servings 15


  • 1 cup finely chopped pecans
  • 1/2 cup sugar
  • 2 tbsp cinnamon
  • 2 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 3 1/2 tsp baking soda
  • 1 tsp salt
  • small box instant pistachio pudding mix
  • 4 Nature's Yoke eggs
  • 1 cup plain Greek yogurt
  • 3/4 cup orange juice
  • 1/4 cup canola oil
  • 1 tsp vanilla


  • 2 tbsp orange juice
  • 1 tsp vanilla
  • 1 cup powdered sugar


  • Preheat oven to 350 F.
  • Grease Bundt pan generously with shortening. Mix together pecans, 1/2 cup sugar and cinnamon. Sprinkle 1/3 of the cinnamon-pecan mixture into the greased pan; be sure to get the mixture to coat all surfaces of the pan.
  • Mix together remaining cake ingredients. (Add green food coloring for a darker color of green if desired.)
  • Alternate layers of batter with remaining pecan mixture in the Bundt pan, ending with the mixture. Swirl batter with knife.
  • Bake for 50 minutes or until toothpick comes out clean. Cool for 5 minutes before inverting onto a cake platter.


  • Mix together orange juice, vanilla and powdered sugar. Drizzle over cooled cake.
Keyword coffee cake, pistachio, st. patrick's day