For the Cake
2 cups 1:1 GF flour or all-purpose flour
4 tsp baking powder (IF USING: All-purpose flour, reduce to 2 TSP)
½ tsp baking soda
½ tsp kosher salt
2 large eggs
¼ cup sugar
1 ½ cups sour cream
1 cup butter (room temperature)
2 tsp vanilla extract
1 tsp pistachio extract
1 cup pistachios (finely ground)
For the Cream Cheese Layer
8 oz cream cheese (room temperature)
1 tsp vanilla extract
1 ½ cups powdered sugar
½ cup pistachio cream
For the Streusel Topping
1 cup pistachios (roasted, lightly salty, chopped)
½ cup brown sugar
8 tbsp butter (room temperature)
½ cup flour
Prepare the Cream Cheese Layer: In a bowl, combine cream cheese, vanilla extract, powdered sugar, and pistachio cream. Mix until smooth. Set aside.
Preheat the Oven: Preheat the oven to 350°F (175°C) and spray a 9x9-inch square with 2 1/2 high sides, or a 9-inch round springform pan with 2 1/2 inch sides.
Prepare the Cake Batter: In a mixing bowl, beat together the sugar and butter until light and fluffy, about 3 minutes. Add in the eggs, sour cream, pistachio extract, and vanilla extract, and mix until well incorporated. Gradually add in the flour, baking powder, baking soda, and salt. Mix until smooth. Stir in the ground pistachios.
Prepare the Streusel Topping: In a separate bowl, mix together the chopped pistachios, brown sugar, butter, and flour until well combined.
Assemble the Cake: Pour half of the cake batter into the prepared baking dish. Spread the cream cheese layer evenly on top. Sprinkle half of the streusel topping over the cream cheese layer. Pour the remaining cake batter over the top and sprinkle the rest of the streusel topping evenly.
Bake the Cake: Bake in the preheated oven for 55-70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the dish.
Add the Glaze: Once cooled, drizzle the pistachio cream over the top of the cake.
