Raspberry Buckle
As this soft, fruit-laden coffee cake bakes, the pistachio streusel sinks a bit, or "buckles." If you're lactose-intolerant, feel free to swap in almond milk.
How to Make It
Step 1
1
Preheat oven to 350°. Make topping: Whisk sugar, flour, cinnamon, cardamom, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Stir in pistachios and set aside.
Step 2
2
Butter an 8-in. square pan. Line with baking parchment, leaving a 2-in. overhang on two sides. Line remaining two sides with parchment strips. Butter parchment.
Step 3
3
Make batter: Sift (or stir) together flour, baking powder, and salt into a small bowl. In a large bowl with a mixer, beat sugar and 1/4 cup butter on high speed until well blended, about 3 minutes. Add egg and vanilla and beat on high speed just to combine, 30 to 60 seconds. Reduce speed to low and alternately add one-third of dry ingredients, then half of milk until all are used, blending after each addition until just combined.
Step 4
4
Reserve 1 cup raspberries. Spread half of batter in prepared pan and sprinkle with 2 cups berries. Spoon and gently spread remaining batter over berries. Sprinkle with 1/2 cup reserved berries, then with half of topping; repeat to use remaining berries and topping.
Step 5
5
Bake buckle until golden brown and a toothpick inserted into center (not in a berry) comes out clean, 60 to 70 minutes; drape with foil if topping is browned before center is done.
Step 6
6
Cool in pan on a rack 20 minutes. Lift buckle from pan using the long pieces of parchment. Let buckle cool completely (about 1 1/2 more hours) on parchment on rack. To serve, ease from parchment onto a platter.
Ingredients
TOPPING
1/2 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into 1/2-in. pieces
1/2 cup chopped pistachios
BATTER
1/4 cup unsalted butter, at room temperature, plus more for pan
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup regular milk or unsweetened almond milk
3 cups raspberries (completely dry), divided
Directions
Step 1
1
Preheat oven to 350°. Make topping: Whisk sugar, flour, cinnamon, cardamom, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Stir in pistachios and set aside.
Step 2
2
Butter an 8-in. square pan. Line with baking parchment, leaving a 2-in. overhang on two sides. Line remaining two sides with parchment strips. Butter parchment.
Step 3
3
Make batter: Sift (or stir) together flour, baking powder, and salt into a small bowl. In a large bowl with a mixer, beat sugar and 1/4 cup butter on high speed until well blended, about 3 minutes. Add egg and vanilla and beat on high speed just to combine, 30 to 60 seconds. Reduce speed to low and alternately add one-third of dry ingredients, then half of milk until all are used, blending after each addition until just combined.
Step 4
4
Reserve 1 cup raspberries. Spread half of batter in prepared pan and sprinkle with 2 cups berries. Spoon and gently spread remaining batter over berries. Sprinkle with 1/2 cup reserved berries, then with half of topping; repeat to use remaining berries and topping.
Step 5
5
Bake buckle until golden brown and a toothpick inserted into center (not in a berry) comes out clean, 60 to 70 minutes; drape with foil if topping is browned before center is done.
Step 6
6
Cool in pan on a rack 20 minutes. Lift buckle from pan using the long pieces of parchment. Let buckle cool completely (about 1 1/2 more hours) on parchment on rack. To serve, ease from parchment onto a platter.
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