I don’t bake many cakes. I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out. It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths. There are no calories in a sliver or in a finger swipe of icing, right?
Breakfast breads are the cakes I so fondly remember from my childhood… banana bread or a sour cream coffee cake were made often, prepared for Sunday brunch or a quick afternoon snack. I don’t make them quite as frequently as my mom does, but I do get the urge from time to time. They don’t last long, either. I’ll cut the majority for Eric to take to work, give a few pieces to friends, and save the rest for us to enjoy for a few days.
When asked to create a recipe for the KitchenAid blog, The Kitchenthusiast, I knew a coffee cake was in order. Baking a cake with pistachios has been on my list for a long time (years, in fact), so I used it as an opportunity to play around with what I believed would be the perfect pairing: pistachios and sour cream coffee cake. And this guy (and his taste-tester husband) were not at all disappointed.
Disclaimer: While I was compensated for this post, all opinions here are my own.