Fluffy Pistachio Coffee Cake with Sweet Streusel Topping
Enjoy this soft and nutty pistachio coffee cake, finished with a crumbly brown sugar streusel and espresso drizzle. A perfect treat for dessert or brunch!
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Cooking tools:
- Hand mixer
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup (200g) packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup (150g) finely chopped pistachios
- 1/2 cup (113g) unsalted butter
- 1 1/4 cups (150g) plain flour
- 2 teaspoons baking powder
- 1 tablespoon coffee grounds
- 1 3/4 cups (210g) all-purpose flour
- 1/2 cup (110g) whole milk, at room temperature
- 3 tablespoons (45g) sour cream, soft at room temperature
- 1/2 teaspoon salt
- 9 tablespoons (125g) unsalted butter, softened
- 1 1/2 teaspoons real vanilla
- 2 large eggs, warmed to room temp
- 3/4 cup plus 2 tablespoons (175g) regular sugar
- 1 tablespoon strong espresso
- 1/2 cup (60g) sifted powdered sugar
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