If there’s one recipe that makes my heart swell with nostalgia, it’s this Grandma’s Secret Pistachio Almond Coffee Cake.
Every time I make it, I’m transported back to early mornings in Grandma’s kitchen — where the smell of toasted nuts mingled with the earthy aroma of fresh-brewed coffee. I’d sit at the table, still in my pajamas, watching her work her magic with a wooden spoon and a twinkle in her eye.

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Overview of Recipe Content

This isn’t your average coffee cake — it’s a buttery, nutty, tender masterpiece that works for brunch, afternoon tea, or even a holiday dessert spread. The ricotta keeps it incredibly moist, while pistachios and almonds bring a delicate crunch and fragrant nuttiness.

Why You’ll Love It

Moist & tender: Ricotta gives the crumb a luxurious softness.
Nut lover’s dream: Toasted almonds + pistachios in every bite.
Perfect for gatherings: Holds beautifully at room temperature for hours.
Versatile: Works for breakfast, dessert, or gifting.

What It Tastes Like

Imagine the buttery crumb of a pound cake, kissed with almond essence, studded with pistachios, and crowned with a sweet almond glaze. Every bite has a gentle crunch and a fragrant nuttiness that lingers like a warm memory.

Seasonal Relevance

This cake shines in the winter holidays, but it’s also perfect in spring — pistachios give it that pop of green that feels fresh and lively.

Ingredients

For the Cake:

1 cup ricotta cheese
½ cup almond flour
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pistachios
½ cup sliced almonds

For the Glaze:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon almond extract
Extra chopped pistachios & almonds for garnish

Tools Needed

9-inch springform pan or Bundt pan
Electric mixer or sturdy whisk
Mixing bowls
Cooling rack

Suggested Substitutions

Ricotta → can be swapped with sour cream or Greek yogurt.
Almond flour → can be replaced with more all-purpose flour (but you’ll lose some nutty depth).
Pistachios → walnuts or pecans work beautifully.

How to Make Grandma’s Secret Pistachio Almond Coffee Cake

Preheat & Prep
Set your oven to 350°F (175°C). Grease your pan and line the bottom with parchment for easy removal.
Cream Butter & Sugar
In a large bowl, beat butter and sugar until pale and fluffy — about 3 minutes. It should look like sweet clouds.
Add Eggs & Flavorings
Beat in the eggs one at a time, then stir in the almond and vanilla extracts.
Mix the Dry Ingredients
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
Combine Wet & Dry
Add the dry mixture to the butter mixture in two additions, alternating with the ricotta. Stir gently until just combined.
Fold in the Nuts
Fold in chopped pistachios and sliced almonds — the stars of the show.
Bake
Pour the batter into your prepared pan, smoothing the top. Bake 40–45 minutes or until a toothpick comes out clean.
Cool & Glaze
Let cool completely before whisking together glaze ingredients and drizzling over the top. Sprinkle with extra nuts for beauty and crunch.

What to Serve with Grandma’s Secret Pistachio Almond Coffee Cake

This cake pairs perfectly with a cappuccino, Earl Grey tea, or even a glass of cold milk. For brunch, serve it alongside a Spinach Feta Quiche and Fresh Berry Salad for a colorful spread.

Tips for Making It Perfect

Toast your nuts before adding for maximum flavor.
Don’t overmix after adding flour — that keeps it tender.
If your glaze is too thin, add more powdered sugar; too thick, add a splash of milk.

Storage Instructions

Room temperature: Covered, up to 3 days.
Fridge: Up to 5 days.
Freeze: Wrap slices individually in plastic + foil for up to 2 months.

General Information

Coffee cakes like this trace their roots to European nut cakes, but the American twist adds ricotta for moisture. This one’s a family heirloom — and the scent of it baking could lure anyone into the kitchen.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! It actually tastes better the next day as the flavors meld.

Can I skip the glaze?
Absolutely, but I’d recommend dusting with powdered sugar for a pretty finish.

Can I make this gluten-free?
Yes — just swap the all-purpose flour for a 1:1 gluten-free blend.

Conclusion

This Grandma’s Secret Pistachio Almond Coffee Cake is the kind of recipe that keeps traditions alive. Nutty, moist, and oh-so-comforting, it’s as perfect for Sunday mornings as it is for special celebrations. If you love nut-forward desserts, you might also enjoy my Almond Biscotti or Pistachio Panna Cotta.

Interactive Elements

Tried this recipe? I’d love to see it! Leave a review below or share your photo on Pinterest — tag me @poulefrecipe so I can feature you!

Nutritional Information (per slice)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
320	8g	34g	18g	16g	6g	3g	140mg

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Grandma’s Secret Pistachio Almond Coffee Cake