Layered Pistachio Coffee Cake (Print Version)

# Ingredients:

→ For the cake

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

→ For the cream cheese layer

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

→ For the streusel topping

16 - 1 cup roasted, lightly salted pistachios, chopped
17 - ½ cup brown sugar
18 - 8 tbsp butter, at room temperature
19 - ½ cup flour

→ For finishing

20 - Extra pistachio cream for drizzling

# Instructions:

01 - Grab a bowl and toss in your cream cheese (make sure it's soft), vanilla extract, powdered sugar, and pistachio cream. Mix everything until it's smooth and creamy - no lumps allowed! Set this aside for later - it's going to be the gooey surprise in the middle of your cake.
02 - Crank up your oven to 350°F. Grab either a 9x9-inch square pan with high sides or a 9-inch springform pan and give it a good spray with cooking spray. Pro tip: stick a baking sheet on the rack below where you'll put your cake - this catches any potential overflow and saves you from oven cleanup duty.
03 - In a large bowl, beat together the butter and sugar until it's fluffy and light - give it about 3 minutes with an electric mixer. Crack in those eggs, dollop in the sour cream, and splash in the vanilla and pistachio extracts. Mix until everything's well blended. Now gradually add your flour, baking powder, baking soda, and salt, mixing until the batter is smooth. Finally, fold in the ground pistachios - these give it that wonderful nutty flavor throughout.
04 - In a separate bowl, combine the chopped pistachios, brown sugar, softened butter, and flour. Use your fingers or a fork to mix until you have a crumbly mixture - it should look like delicious little pebbles that will create a crunchy, sweet topping.
05 - Pour half of your cake batter into the prepared pan and spread it out evenly. Next, carefully spread the cream cheese mixture on top, trying to keep it away from the edges of the pan. Sprinkle half of the streusel mixture over the cream cheese layer. Now pour the remaining cake batter on top, trying to cover all the cream cheese. Finish by sprinkling the rest of the streusel evenly over the top.
06 - Slide your creation into the preheated oven and bake for about 55-70 minutes. You'll know it's done when a toothpick poked into the center comes out mostly clean (a few moist crumbs are fine). The top should be golden brown and the cake shouldn't jiggle when you gently shake the pan.
07 - Let the cake cool completely in the pan - this might take an hour or so. Patience is tough, but worth it! Once cooled, drizzle some additional pistachio cream over the top for that extra hit of flavor and a beautiful finishing touch.
08 - Cut into generous slices and prepare for compliments! This cake is at its best at room temperature, where you can fully appreciate all the layers and textures. Store any leftovers covered in the refrigerator for up to 3 days.

# Notes:

01 - This cake works beautifully with either gluten-free or regular all-purpose flour - just remember to adjust the baking powder accordingly.
02 - Can't find pistachio extract? You can substitute almond extract, though the pistachio flavor won't be as pronounced.
03 - Pistachio cream can be found in specialty food stores or online. In a pinch, you can make your own by blending roasted pistachios with a bit of oil and honey until smooth.
04 - The cake gets even better after a day in the fridge as the flavors meld together, making it perfect for preparing ahead for gatherings.

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