Pistachio Coffee Cake

Preparation - Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Spray a 9- by 13-inch baking pan with baking spray; line bottom and sides with parchment paper so that there is a 2-inch overhang on long sides; set aside.

Streusel - For the Streusel: In a large bowl, whisk flour, sugar, cardamom, ginger, clove, and salt to combine. Add pistachios and butter, and using a flexible spatula and hands if needed, stir until mixture is well combined and the consistency of slightly wet sand, 1 to 2 minutes. Refrigerate, uncovered until ready to use. If storing streusel for more than 8 hours, transfer to airtight container and refrigerate for up to 1 week.

Cake - For the Cake: In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, butter, baking powder, and salt on low speed to combine, about 30 seconds. Increase speed to medium and beat until butter is light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl with a flexible spatula as necessary. With mixer on low speed, add eggs one at a time, letting each fully incorporate before adding the next, about 30 seconds. Beat in vanilla until just combined, about 5 seconds.

Cake - Reduce speed to low and add about one-third of the flour, then add one-third of the yogurt. Repeat with remaining flour and yogurt, 2 more times for a total of 3 additions for each ingredient. Using a flexible spatula, scrape bottom and sides of bowl, and beat on medium speed until everything is well combined, about 30 seconds.

Assembly - Spread batter into an even layer in prepared pan. Dollop pistachio cream, in about 1 tablespoon portions, evenly over top of batter. Using a wooden toothpick or butter knife, gently swirl pistachio cream into batter. Crumble streusel evenly over top of cake.

Baking and Cooling - Bake until crumble is golden and crunchy and a clean wooden pick inserted in center has a few moist crumbs, 40 to 45 minutes. Let cake cool in pan on wire rack, about 30 minutes. Using excess parchment as handles, remove cake from pan and return to wire rack; let cool until just warm, about 30 minutes longer.

Glaze - For the Glaze: In a small bowl, whisk confectioners' sugar, heavy cream, and pistachio cream until smooth. Drizzle over cooled cake and garnish with additional chopped pistachios. Serve slightly warm or let cake cool completely, about 1 hour.