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Pistachio-Raspberry Cake

This tender pistachio-raspberry cake (actually a buckle) is dimpled with fresh fruit and best eaten with a spoon, dolloped with a cloud of whipped cream. Ground pistachios make it extra tender, adding a wonderful, sweet nuttiness. And did you know the difference between a buckle, a crumble, a crisp, a cobbler and a brown betty?
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Jennifer Pallian BSc, RD


  • 2/3 cup unsalted butter
  • 1/2 cup + 1 tbsp granulated sugar divided use
  • 2 large eggs
  • 1/4 tsp almond extract
  • 1/2 cup unsalted roasted pistachios shelled, plus more for topping
  • 3/4 cup + 1 tbsp 3.7 oz all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 packages 6 oz or 1 1/4 cups each Driscoll's raspberries, divided use
  • Confectioners' sugar for dusting (optional)


  • Preheat oven to 350ºF.  Grease and flour a 9"x 2" round cake pan.
  • In a blender or food processor, process pistachios until finely ground and fluffy (but not past that point or you might make butter!).  Transfer to a bowl and whisk in flour, baking powder and salt.
  • Beat butter and 1/2 cup of the sugar in a standing mixer until light and fluffy, about 2 minutes, pausing once to scrape down sides of bowl. Beat in eggs one at a time, beating well after each. Beat in almond extract. With mixer speed on low, gradually add the flour mixture, beating only until combined.
  • Using a wooden spoon or spatula, gently fold in one package of the raspberries. Spread the batter into prepared pan, smoothing it out evenly.  Drop a handful of remaining raspberries on top of the batter, then keep the rest for serving.  Sprinkle with remaining tablespoon of sugar.
  • Bake in centre of the oven for 40-50 minutes, rotating pan halfway through, until golden brown and springy to touch when pressed gently in the centre.
  • Transfer to a wire rack to cool.  To serve, dust with confectioners' sugar (optional) and sprinkle with a few chopped pistachios. Spoon into bowls and serve with whipped cream and reserved fresh raspberries.