Ingredients
2 tablespoons milk
3/4 cup confectioner’s sugar
4 tablespoons unsalted butter, melted
1 teaspoon allspice
1/4 teaspoon Kosher salt
3/4 cup unsalted pistachios, meat only coarsely chopped
1/4 cup light brown sugar, packed
1/4 cup sugar
1/2 cup all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
3 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 1/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, brought to room temp
1 1/2 cups unsalted pistachios, meat only
Step by step
Using a food processor, grind 1 1/2 cups of unsalted pistachios until it turns into a coarse flour.
Prepare a 10 inch tube pan by greasing and lightly flouring.
Preheat oven to 350 degrees.
In a bowl, whisk together all-purpose flour, pistachio flour, baking powder, baking soda, and 1/2 teaspoon salt.
Using a paddle attachment, cream butter and sugar in KitchenAid® Stand Mixer for 3 to 4 minutes, until light and fluffy. Add eggs, vanilla extract, almond extract, and sour cream. Beat to combine, about 1 minute.
Set the stand mixer to low speed and gradually add the flour mixture and beat to combine.
In a separate bowl, make the streusel by mixing together all the dry ingredients. Pour melted butter over dry ingredients and mix to incorporate. The mixture should be moist, but crumbly.
Pour half the batter in the pan. Sprinkle the streusel evenly over the batter. Pour the remaining batter on top and spread using a spatula.
Bake for 55 minutes or until a toothpick comes out clean when inserted into the cake. Transfer the cake to a wire cooling rack.
Make the glaze by whisking together the confectioner’s sugar and milk. Pour glaze over cake and let sit for 10 minutes before serving.