Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt until evenly combined.

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.

Add eggs one at a time, beating well after each addition, then add vanilla extract.

Gently fold in sour cream until just combined, then slowly pour in cooled brewed coffee.

Fold in coarsely chopped roasted pistachios into the batter.

Pour the batter into the prepared cake pan, smoothing the top evenly.

Bake for approximately 30-35 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or serve alongside yogurt or cream.