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The Christmas recipe – Coffee Pistachio Cake with Crunchy Caramel Surprise

I wanted to submit a unique and interesting recipe to” Kitchen aid turns Santa ” and was in my kitchen day and night for the last four days .I have put in considerable  effort into this recipe .

My husband laughed out loud , on every experiment i tried (saffron cake , marshmallow filling , dates  and with figs )

The Cakes were good , but somehow my intention of that lift and moist texture or that perfect slice was not fulfilled .

But now  I have a recipe , which is My little pleasure flavoured  with cinnamon , cloves , raisins , pistachios and those crunchy caramels hidden inside .

It filled my home with aroma of coffee and cinnamon , and finally I have it TADAAAA.


So for this cake I made caramel crunch and mixed it with flavoured cake batter.


For the caramel crunch :

1. 1 cup of roasted almonds

2. 1 cup of brown sugar

3. 2 tsp of water

4. 1/4 cup of butter

5. 1 tsp of corn syrup

6.1 tsp of vanilla extract

7. 1/4 tsp of baking soda

8. 1/2 cup of chopped bitter sweet chocolate

For the coffee cake:

1. 200 gm of butter

2.150 gm of brown sugar

3. 4 tsp of coffee powder

4. 3 eggs

5. 200 gm of self raising flour

6. a pinch of salt

7. 1 tsp of cinnamon powder

8. 1/2 tsp of clove powder

9. roasted pistachio finely chopped

10. 1/4 cup of raisins

11. 1 tsp of baking powder

12. 1/2 tsp of baking soda

Method :-

For the caramel crunch:

Crush the roasted almonds into very small pieces , sprinkle half of them onto a silicon sheet .

In a heavy bottomed sauce pan combine brown sugar, butter ,water, corn syrup .

Have the baking soda and vanilla ready . Bring the sugar mixture to boil , do not stir . Let the pan do the work , until it gets the caramel colour . When done , turn of the heat and add in baking soda and vanilla .

Immediately , pour the mixture over the almonds on silicon sheet

Then place the broken chocolate pieces over the hot toffee. After a few minutes; the chocolate will be soft enough to spread with offset spatula . Now sprinkle the remaining almonds over the chocolate .

Once its cool and hard cut it into  small pieces with a sharp knife .

For the coffee cake :

Place the butter and sugar in a large bowl , whisk until light and fluffy then add in eggs one at a time , beating between each addition until well incorporated .

Sift the flour , baking soda , baking powder , cinnamon powder , clove powder , half of the coffee powder , salt.

 Now carefully fold in the flour mixture into the egg mixture and half of the coffee mixed with  1/4 cup of hot water .

Fold in finely chopped  pistachio and caramel .

Pour the mixture straight away into the cake tin aligned with the parchment sheet , and bake it in the hot oven for 1 hour .

You are done when a toothpick inserted in the cake comes out clean .


“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas. For more details, #KitchenAidTurnsSanta


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