Chocolate-Pistachio Crumb Cake | Saveur

Name: Chocolate-Pistachio Crumb Cake | Saveur
Ingredients: 1 3 ⁄ 4 cups all-purpose flour (218 g); 1 cup firmly packed organic light-brown sugar (200 g); 1 ⁄ 4 cup natural cane sugar (48 g); 1 ⁄ 4 cup unsweetened cocoa powder (25 g); 2 tsp. ground cinnamon; 1 1 ⁄ 4 tsp. kosher salt; 1 cup plus 2 Tbsp. (2¼ sticks) unsalted butter, cut into medium-size cubes, then left out to soften; 1 ⁄ 2 cup bittersweet chocolate chips (65 g); 1 ⁄ 4 cup coarsely chopped raw unsalted pistachios (35 g); 2 1 ⁄ 4 cups all-purpose flour; 1 ⁄ 2 tsp. baking powder; 1 ⁄ 2 tsp. baking soda; 3 ⁄ 4 tsp. kosher salt; 3 ⁄ 4 cup plus 2 Tbsp. (1¾ sticks) unsalted butter, softened, plus more for greasing; 1 1 ⁄ 2 cups natural cane sugar; 3 large eggs; 2 tsp. pure vanilla extract; 1 cup full-fat sour cream; 5 tbsp. unsweetened cocoa powder; 1 ⁄ 4 tsp. espresso powder

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The classic cinnamon crumb cake is laced with cocoa and pistachios and swirled with chocolate batter.

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Ingredients

1 3⁄4 cups all-purpose flour (218 g)
1 cup firmly packed organic light-brown sugar (200 g)
1⁄4 cup natural cane sugar (48 g)
1⁄4 cup unsweetened cocoa powder (25 g)
2 tsp. ground cinnamon
1 1⁄4 tsp. kosher salt
1 cup plus 2 Tbsp. (2¼ sticks) unsalted butter, cut into medium-size cubes, then left out to soften
1⁄2 cup bittersweet chocolate chips (65 g)
1⁄4 cup coarsely chopped raw unsalted pistachios (35 g)
2 1⁄4 cups all-purpose flour
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. kosher salt
3⁄4 cup plus 2 Tbsp. (1¾ sticks) unsalted butter, softened, plus more for greasing
1 1⁄2 cups natural cane sugar
3 large eggs
2 tsp. pure vanilla extract
1 cup full-fat sour cream
5 tbsp. unsweetened cocoa powder
1⁄4 tsp. espresso powder