Layered Pistachio Coffee Cake (Print Version)

# Ingredients:

→ Cake Base Ingredients

01 - 1 cup finely ground pistachios
02 - 2 large eggs
03 - 1 cup butter, softened to room temp
04 - ½ tsp baking soda
05 - 2 cups gluten-free or regular flour (reduce baking powder to 2 tsp if using regular)
06 - ½ tsp kosher salt
07 - 4 tsp baking powder (or 2 tsp if using standard all-purpose flour)
08 - 1 tsp pistachio extract
09 - 2 tsp vanilla extract
10 - ⅔ cup sugar
11 - 1 ½ cups sour cream

→ Cream Cheese Layer

12 - 8 oz cream cheese, softened
13 - ½ cup pistachio cream
14 - 1 ½ cups powdered sugar
15 - 1 tsp vanilla extract

→ Crunchy Streusel Topping

16 - ½ cup brown sugar
17 - 1 cup roasted pistachios, roughly chopped and salted lightly
18 - ½ cup flour
19 - 8 tbsp butter softened to room temp

→ To Finish

20 - Drizzle of extra pistachio cream

# Instructions:

01 - Pop the cream cheese in a bowl, making sure it's softened. Toss in the vanilla extract, powdered sugar, and pistachio cream, then stir until you're left with a silky, lump-free mixture. Set it aside—it'll be the dreamy surprise layer in the middle.
02 - Set your oven to 350°F so it's nice and hot. Grab a 9-inch springform pan or a square 9x9-inch pan with tall sides, and coat the surface with cooking spray. For cleanup peace of mind, slide a baking sheet onto the rack underneath your pan to catch any gooey drips.
03 - Put softened butter and sugar in a big bowl and use an electric mixer to whip them into a light, fluffy texture (around 3 minutes should do). Beat in the eggs, followed by the sour cream, pistachio extract, and vanilla extract. Gradually mix in the flour, baking powder, soda, and salt, and stir until the batter's smooth. Finally, fold in the ground pistachios for a nutty kick.
04 - In another bowl, combine pistachios, brown sugar, flour, and butter. Use your hands or a fork to mash it together until everything is crumbly. The goal is chunks that will crisp up beautifully on your cake.
05 - Spoon half of the cake batter into your prepped pan and spread it flat. Gently layer the cream cheese mixture on top, keeping it away from the edges. Scatter half the streusel mix over this, then pour the rest of the batter on and smooth it out. Sprinkle the rest of the streusel evenly on the very top.
06 - Put the pan in your preheated oven and bake for 55-70 minutes. You'll know it's ready when you poke it with a toothpick and it comes out mostly clean (a few crumbs are okay). The top should be a lovely golden brown, and the cake shouldn't wiggle when the pan's moved.
07 - Leave the cake in the pan to cool all the way—this could take about an hour. Once it's cooled down, drizzle some extra pistachio cream across the top for extra flavor and a glossy finish.
08 - Cut into thick slices and dig in! This dessert is best at room temperature when all the layers shine. Put any leftovers in the fridge, covered, and they'll keep for up to three days.

# Notes:

01 - You can use both gluten-free and regular all-purpose flour for this cake—just adjust the amount of baking powder depending on what you're using.
02 - No pistachio extract? Almond extract works as a substitute, but the pistachio flavor won't be as bold.
03 - Pistachio cream is often available online or at gourmet food stores. Alternatively, make your own by blending pistachios with a bit of oil and honey.
04 - The taste actually improves the day after baking, making it a fantastic dessert to prepare ahead.

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