Pistachio and Raspberry Crumb Cake
A light and tender pistachio and raspberry crumb cake that is just the thing to get you out of bed in the morning.
Yield: 9 servings
For the topping
  • 1 cup plus 2 tbsp (101 g) blanched pistachio flour
  • ½ cup (80 g) powdered sugar
  • ½ 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
  • 1½ cups (210 g) all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ⅓ cup (80 g) heavy cream, room temperature
  • ¼ cup (58 g) full fat Greek yogurt, room temperature
  • 1 tsp vanilla extract
  • ¾ cup + 1 tbsp (163 g) sugar
  • 2 large eggs, room temperature
  • 1⅔ cup (200 g) fresh raspberries
For the topping
  1. Stir together the pistachio flour, sugar, flour, and salt. Pour the melted butter into the dry mixture and stir until large crumbs form. Set aside.
For the cake
  1. Heat oven to 350F (175C). Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk together the cream, yogurt, and vanilla. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-high speed until light and fluffy, 3-5 minutes. Add in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add in the cream mixture and beat until well combined, about 2 minutes. Turn the speed down to low. Add in the flour mixture and mix until just incorporated, about 1 minute. Scrape down the sides of the bowl and mix a few times by hand just to incorporate any dry flour still at the bottom of the bowl.
  5. Pour two thirds of the batter into the prepared pan. Top with two thirds of the raspberries. Spoon the remaining batter on top and spread it evenly. Top with the remaining raspberries and press them into the batter. Sprinkle the crumble topping on top.
  6. Bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then lift out of the pan. Allow to cool completely on a wire rack.
Recipe from The Artful Baker
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/pistachio-raspberry-crumb-cake.html