Coffee cake with apricot and pistachio streusel and cardamom

Ingredients:

Streusel

• 3/4 cup premium flour
• 0.5 cup finely chopped pistachios
• 2/3 cup light brown sugar
• 2 tsp ground cardamom
• A pinch of fine salt
• 5 tablespoons unsalted butter, room temperature

Pie

• 110g unsalted butter, room temperature, plus extra for greasing the pan
• 2 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 2/3 cup apricot jam

Preparation:

1. Streusel:
   
   Place the flour, pistachios, brown sugar, cardamom, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Use your fingers to form small to medium-sized clumps.
2. Preheat oven to 175°C. Grease a 20cm square baking pan with butter.
3. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Reduce mixer speed to low and add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour, mixing until fully incorporated.
5. Spoon half the pie batter (it will be very thick) into the prepared pan and smooth it out with an offset spatula. Top with apricot jam and spread evenly with a spatula. Spoon the remaining batter over the top and smooth the surface. Sprinkle with streusel.
6. Bake until deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour.
7. Let cool in the pan for 20 minutes, then turn out onto a plate; invert back onto a wire rack and let cool completely.