Preheat 320 degrees F. Line the bottom of an 8-inch springform pan with parchment paper. Set aside.

Add the pistachios, flour, and sugar to a food processor and pulse until roughly ground. Add the butter and pulse for a few more seconds until it resembles a crumbles. Scoop it into a bowl and set aside.

Mix the flour, baking powder, baking soda, and sea salt into a bowl and set aside.

Add the pistachios and sugar to a food processor and pulse until finely ground.

In a large bowl, beat the butter for a minute using an electric mixer. Add the pistachio sugar mixture and beat for another 2 minutes.

Add the yogurt, vinegar, vanilla, and almond extract and beat until combined. Stop to scrape the bottom and sides of the bowl.

Add the buttermilk and dry ingredients to the wet ingredients in 2 increments, whisking to combine after each one. At this point, use a spatula to avoid over-mixing the batter.

Add half of the pistachio cake batter to the bottom of the prepared baking pan and spread it evenly.

Add the pistachio cream spread on top and gently spread it in an even layer.

Add the remaining cake batter, and smooth the top.

Sprinkle the pistachio crumble on top evenly.

Bake the pistachio coffee cake in the preheated oven for 50-60 minutes or until a skewer or toothpick inserted into the center comes out almost clean with a few crumbs attached, but NOT raw batter.

If the batter (don't confuse it with pistachio cream) on the skewer is still wet, continue to bake the cake for another 5 minutes. Recheck to see if it needs to be baked longer.

Once done, cool the cake in the pan for 10 minutes, then run a knife around the edges and remove the pan ring. Place the cake onto a wire rack to cool completely.

In a small bowl, whisk together the glaze ingredients until smooth. Dust the pistachio coffee cake with powdered sugar and drizzle the glaze over it.