Pistachio Coffee Cake with Espresso Glaze

Ingredients:

Brown Sugar Pistachio Streusel:

• 113 g unsalted butter
• 200 g light brown sugar
• 150 g all-purpose flour
• 1 ½ tsp. ground cinnamon
• 150 g crushed pistachios

Pistachio Coffee Cake:

• 30 g espresso
• 210 g all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 125 g unsalted butter, room temperature
• 175 g granulated sugar
• 2 eggs
• 1 ½ tsp. vanilla extract
• 130 g buttermilk

Espresso Glaze:

• 120 g powdered sugar
• 1-2 tbsp. espresso

Instructions:

1. For the Streusel:
   • Melt butter and mix with brown sugar, flour, cinnamon, and pistachios. Set aside.
2. For the Coffee Cake:
   • Preheat oven to 350°F / 175°C. Butter a 9” cake pan and line with crinkled parchment paper.
   • Brew espresso and set aside.
   • Combine flour, baking powder, and salt. In a separate bowl, cream butter and sugar, add eggs, vanilla, and espresso.
   • Alternately fold in flour mixture and buttermilk. Layer half batter in pan, sprinkle ⅓ of the streusel, then remaining batter, topped with remaining streusel.
   • Bake for 40-50 minutes.
3. For the Espresso Glaze:
   • Mix powdered sugar with espresso to desired consistency. Drizzle over cooled cake.