A light, tender pistachio and raspberry crumb cake that’s perfect for breakfast, brunch, or an indulgent treat any time of day.
Pistachio and Raspberry Crumb Cake image
This cake is an ideal choice for a special morning—think Mother’s Day brunch or a lazy weekend when you want something buttery, fruity, and a little bit elegant. Serve a slice with coffee or tea and enjoy the contrast between the soft, fluffy cake, bright raspberries, and crumbly pistachio topping.
The crumb topping is the highlight: buttery, shortbread-like, and studded with pistachio flour for flavor and color. If you don’t have pistachio flour on hand, you can make your own by pulsing shelled, unsalted pistachios in a food processor or blender until finely ground. Be careful not to over-process or the nuts will release oil and turn into butter.
The cake itself is a classic coffee-cake texture—rich from butter and eggs, tender from the addition of yogurt and cream, and lightened with baking powder and soda. Fresh raspberries are layered into the batter for little bursts of tartness that lift the sweetness and balance the crumb topping.
For ease, measure and prepare all ingredients before you begin. Grease an 8-inch square pan and line it with parchment paper so the finished cake lifts out cleanly. The cake bakes until the center is set and a wooden pick comes out clean, then it cools on a rack before slicing.
- For the topping
- 1 cup plus 2 tbsp (101 g) blanched pistachio flour
- 1/2 cup (80 g) powdered sugar
- 1/2 cup (70 g) all-purpose flour
- pinch of kosher salt
- 7 tbsp (100 g) unsalted butter, melted and cooled
- For the cake
- 9 tbsp (125 g) unsalted butter, softened
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup (80 g) heavy cream, room temperature
- 1/4 cup (58 g) full-fat Greek yogurt, room temperature
- 1 tsp vanilla extract
- 3/4 cup + 1 tbsp (163 g) sugar
- 2 large eggs, room temperature
- 1 2/3 cup (200 g) fresh raspberries
- Combine the pistachio flour, powdered sugar, all-purpose flour, and a pinch of salt in a bowl. Pour in the melted, cooled butter and stir until large crumbs form. Set the mixture aside while you prepare the cake.
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a small bowl, whisk the heavy cream, Greek yogurt, and vanilla until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and sugar on medium-high speed until light and fluffy, about 3–5 minutes. Add the eggs one at a time, mixing well after each and scraping the bowl as needed.
- Reduce the mixer speed to low and add the cream-yogurt mixture, mixing until combined. Gradually add the dry ingredients and mix just until incorporated; finish folding any remaining streaks of flour by hand so you don’t overmix.
- Pour about two-thirds of the batter into the prepared pan and spread to the edges. Scatter two-thirds of the raspberries over the batter. Spoon the remaining batter over the raspberries and smooth the top. Arrange the remaining raspberries on top and gently press them into the surface. Evenly sprinkle the pistachio crumble over the cake.
- Bake for 55–60 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.
This cake stores well at room temperature for a day, covered loosely with foil, or refrigerated for longer storage. Bring to room temperature before serving to restore the texture. For a nut-free variation, omit the pistachio topping and use a classic all-purpose crumb made with flour, sugar, and butter, though you’ll miss the distinctive nutty flavor.
Serve slices alongside coffee, tea, or a light sparkling beverage. The balance of tender cake, tart raspberries, and crunchy, buttery pistachio crumbs makes this a memorable treat that’s worth the little bit of extra effort.