Cardamom Pistachio Rosewater Coffee Cake

Prep time: 20 mins | Bake time: 40–45 mins

Ingredients:

• Cake: 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cardamom, ½ cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 cup Greek yogurt.
• Streusel: ½ cup shelled pistachios (finely chopped), ⅓ cup brown sugar, ¼ cup flour, 3 tbsp cold butter (cubed), ½ tsp ground cardamom.
• Glaze: ½ cup powdered sugar, 1 tbsp milk, ½ tsp culinary rosewater.

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking pan.
2. Rub the streusel ingredients together with your fingers until crumbly; chill in the fridge while making the batter.
3. Whisk flour, baking powder, baking soda, salt, and cardamom in a bowl.
4. Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then stir in vanilla.
5. Alternate adding the dry ingredients and Greek yogurt until just combined.
6. Spread batter into the pan, scatter the pistachio streusel evenly on top, and bake for 40–45 minutes until a toothpick comes out clean.
7. Whisk glaze ingredients together and drizzle over the warm cake.