• Before starting, be sure that your ingredients for the coffee cake are at room temperature. Take out the butter, eggs, milk and sour cream at least 1 hour before starting the recipe. When you take out the milk, mix 1 tbsp. of coffee grounds into it and leave it to sit together.

Brown Sugar Pistachio Streusel

• In a medium sized mixing bowl, melt the butter. Add in the brown sugar, flour,cinnamon, and crushed pistachios. Use a fork to mix the ingredients together until you have formed little clumps of dough. Set aside.

Pistachio Coffee Cake

• Preheat the oven to 350°F / 175°C. Butter a 9” cake pan, and get out a sheet of parchment paper. Crinkle up the parchment paper, then un-crinkle it and place it in your buttered pan, pressing the parchment up the sides of the pan. This will give you a way to lift the cake out of the pan so that no streusel falls off of it.
• In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium sized mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (3-4 min.)
• Add in both eggs and the vanilla. Beat the mixture for 1 minute until well combined.
• Add in half of the flour mixture and gently fold it into the batter just until combined, then mix in the coffee milk and sour cream, followed by the remaining flour mixture.
• Pour half of the cake batter into your prepared pan. Top it with ⅓ of the pistachio streusel, then pour the remaining cake batter in, followed by the remaining streusel.
• Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Espresso Glaze

• In a small bowl, whisk together the powdered sugar with 1 tbsp. of espresso. Add more if desired to get a thinner glaze.
• Once the cake has cooled to room temperature, top it with the glaze. Serve and enjoy!