Raspberry Jam Coffee Cake with Pistachio Streusel

Raspberry Jam Coffee Cake with Pistachio Streusel

A layer of raspberry jam and crunchy pistachio topping make this cake one of our favorites.

Raspberry Jam Coffee Cake with Pistachio Streusel
Serves: Makes 1 (8-inch) cake
  • 1⁄4 cup all-purpose flour
  • 1⁄4 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 cup finely chopped pistachios
  • 2 tablespoons cold unsalted butter, cubed
  • 1⁄2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1⁄2 teaspoon vanilla extract
  • 11⁄3 cups all-purpose flour
  • 11⁄4 teaspoons baking powder
  • 1⁄4 teaspoon kosher salt
  • 1⁄2 cup whole buttermilk
  • 1⁄2 cup raspberry jam
  1. For topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, cardamom, salt, and pistachios. Using a fork or pastry blender, cut in butter until mixture is crumbly;set aside.
  2. For cake: Preheat oven to 350°. Spray an 8-inch cast-iron skillet with cooking spray.
  3. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread half of batter in prepared skillet. Spoon raspberry jam over batter. Top with remaining batter. Sprinkle with topping.
  5. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. (Loosely cover with foil to prevent excess browning, if necessary.)




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