La Tourangelle Pistachio Oil adds a luxurious nuttiness to these adorable mini loaf cakes, and the pistachio brown sugar streusel topping makes them simply irresistible.

Preparation

To make the streusel, place the pistachios in a food processor and pulse until they are about ⅛-inch pieces. Add the remaining ingredients for the streusel and pulse until evenly incorporated. Reserve.

To make the cake, heat oven to 335°F. In an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add the sugar and mix until incorporated.

Add 1 egg at a time on low speed, only adding the next egg when the preceding 1 is completely mixed in. Continue until all eggs have been incorporated. Then turn the mixer speed to medium and add the La Tourangelle Pistachio Oil. Add the flour and baking powder, and fold in by hand with a spatula until just incorporated.

Grease 3 mini loaf pans* (3½-inch by 6-inch size), and dust with sugar. Divide batter evenly among the pans, then sprinkle streusel evenly over the top of each loaf. Bake at 335°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 2 hours before serving.

*If using a full-size loaf pan, bake time will increase to 70–80 minutes.