Pistachio Rosewater & White Chocolate Coffee Cake

Prep time: 20 mins | Bake time: 45 mins | Pan: 9-inch round cake pan

Ingredients:

• Pistachio Crumb: ¾ cup shelled unsalted pistachios (coarsely chopped), ½ cup all-purpose flour, ⅓ cup granulated sugar, 3 tbsp cold unsalted butter (cubed).
• Cake: 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 ½ tsp culinary rosewater, ¾ cup whole milk, ½ cup white chocolate chips.

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper.
2. Rub cold butter into the pistachios, flour, and sugar until coarse crumbs form; chill.
3. Cream softened butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and rosewater.
4. Whisk flour, baking powder, and salt; alternate adding dry ingredients and milk to the wet batter. Gently fold in white chocolate chips.
5. Spread batter into the pan, scatter the pistachio crumb evenly on top, and bake for 40–45 minutes until golden