These aromatic coffee cake bars feature the warm, floral notes of cardamom paired with rich pistachios in a tender cake base, topped with a crunchy streusel that makes them perfect for morning coffee or afternoon tea.
Recipe Details
Ingredients
- 375g all-purpose flour
- 200g granulated sugar
- 110g packed brown sugar
- 10ml baking powder
- 2.5ml baking soda
- 5ml fine sea salt
- 10ml ground cardamom
- 5ml ground cinnamon
- 115g unsalted butter, melted
- 2 large large eggs
- 240ml buttermilk
- 10ml pure vanilla extract
- 120ml sour cream
- 150g shelled pistachios, roughly chopped
- 125g all-purpose flour
- 110g packed brown sugar
- 5ml ground cardamom
- 85g cold unsalted butter, cubed
- 75g pistachios, finely chopped
- 120g powdered sugar
- 30ml whole milk
- 5ml fresh orange zest
Instructions
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Preheat oven to 180°C (350°F). Line a 23x33cm (9x13-inch) baking pan with parchment paper, leaving an overhang for easy removal.
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For the streusel topping, combine 125g all-purpose flour, 110g packed brown sugar, and 5ml ground cardamom in a bowl. Cut in 85g cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in 75g pistachios and set aside.
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In a large bowl, whisk together 375g all-purpose flour, 200g granulated sugar, 110g packed brown sugar, 10ml baking powder, 2.5ml baking soda, 5ml fine sea salt, 10ml ground cardamom, and 5ml ground cinnamon.
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In another bowl, whisk together 115g unsalted butter, 2 large large eggs, 240ml buttermilk, 10ml pure vanilla extract, and 120ml sour cream until smooth.
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Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix - the batter should be slightly lumpy.
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Fold in 150g shelled pistachios gently.
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Spread batter evenly in the prepared pan. Sprinkle streusel topping evenly over the surface.
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Bake for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs and the streusel is golden brown.
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Cool completely in the pan on a wire rack, about 2 hours.
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For the glaze, whisk together 120g powdered sugar, 30ml whole milk, and 5ml fresh orange zest until smooth. Drizzle over cooled bars.
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Using the parchment overhang, lift bars from the pan and cut into 16 squares.
Tips
Cardamom Quality: Use freshly ground cardamom for the best flavor. If you only have whole pods, remove the seeds and grind them yourself - the flavor is dramatically better.
Pistachio Prep: Roughly chop pistachios by hand rather than in a food processor to maintain nice pieces and avoid turning them into powder.
Buttermilk Substitute: If you don't have buttermilk, add 15ml (1 tbsp) lemon juice to regular milk and let sit for 5 minutes before using.
Streusel Texture: The streusel should hold together when squeezed but still be crumbly. If too dry, add a bit more butter; if too wet, add more flour.
Don't Overmix: Mix the batter just until ingredients are combined. Overmixing develops gluten and creates tough, dense bars.
Cooling Patience: Let bars cool completely before glazing and cutting. The cake needs time to set, and warm cake will make the glaze too thin.
Storage: These bars keep covered at room temperature for 3 days or can be frozen for up to 3 months without the glaze.
Flavor Variations: Try adding a pinch of rose water to the glaze for extra Middle Eastern flair, or substitute almonds for pistachios.