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
- 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.