Pistachio Coffee Cake

• servings: 10 servings
• active time: 20 minutes
• total time: 2 hours

Ingredients

• 1 cup butter (room temperature)

• 2/3 cup sugar

• 2 large eggs

• 1 1/2 cups sour cream

• 1 teaspoon pistachio extract

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour (or 1:1 gluten free flour)

• 2 teaspoons baking powder (or 3 teaspoons for GF)

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup pistachios (finely ground)

• 8 ounces cream cheese (room temperature)

• 1 teaspoon vanilla extract

• 1 1/2 cups powdered sugar

• 1/2 cup pistachio cream

• 1 cup pistachios (roasted, lightly salty; chopped)

• 1/2 cup packed brown sugar

• 8 tablespoons butter (room temperature)

• 1/2 cup flour

Directions

mix the cream cheese layer

Prepare the Cream Cheese Layer: In a bowl, combine cream cheese, vanilla extract, powdered sugar, and pistachio cream. Mix until smooth. Set aside.

prep the oven and pan

Preheat the Oven: Preheat the oven to 350°F (175°C) and spray an 9x9-inch square with 2 1/2-inch high sides or 9-inch round springform pan with 2 1/2-inch sidesNote: Place a baking sheet in the oven, below the coffee cake in case there is any overflow.

mix the cake batter

Prepare the Cake Batter: In a mixing bowl, beat together the sugar and butter until light and fluffy, about 3 minutes. Add in the eggs, sour cream, pistachio extract and vanilla extract, and mix until well incorporated. Gradually add in the flour, baking powder, baking soda, and salt. Mix until smooth. Stir in the ground pistachios.

make the streusel

Prepare the Streusel Topping: In a separate bowl, mix together the chopped pistachios, brown sugar, butter, and flour until well combined.

assemble the cake

Assemble the Cake: Pour half of the cake batter into the prepared baking dish. Spread the cream cheese layer evenly on top. Sprinkle half of the streusel topping over the cream cheese layer. Pour the remaining cake batter over the top and sprinkle the rest of the streusel topping evenly.

bake the cake

Bake the Cake: Bake in the preheated oven for 55-70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the dish.

add glaze and serve

Add the Glaze: Once cooled, drizzle the pistachio cream over the top of the cake.

Nutrition

• Calories: 862 kcal
• Total Fat: 58 g
• Saturated Fat: 29 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 160 mg
• Sodium: 608 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 3 g
• Total Sugars: 46 g
• Protein: 13 g