Raspberry Pistachio Spoon Cake
I love the idea of a spoon cake so much because they’re easy, less fussy and makes for a great dessert worthy enough to feed company, family or friends. Just in case you don’t know what a spoon cake is, it’s basically a formless cake that can be served by “spooning it” onto serving plates. Traditionally, it has crusty edges with a barely set center. This Raspberry Pistachio Spoon Cake is one of my favorites because raspberry and pistachio is a match made in heaven. Serve warm with a scoop of vanilla ice cream for that perfect sweet treat.
This Raspberry Pistachio Spoon Cake is a great recipe to keep up your sleeve. Especially when you want a sweet treat but don’t have much time nor effort in you to whip something up. It comes together rather easily and is a real crowd pleaser especially because of the ice cream. Let me know what you think below. As always, thank you so much for reading and following along!
Raspberry Pistachio Spoon Cake
Equipment
- Mixing bowls
- 8×11-inch baking dish
Ingredients
- 2 cups frozen raspberries thawed
- 1/3 cup raspberry jam or preserves
- 2 cups self-rising flour
- 2/3 cup granulated sugar
- 1 cup unsalted butter melted
- 1 cup buttermilk
- 1 large egg whisked
- 1/3 cup store-bought pistachio butter
- 1 cup white chocolate chips
- 1/2 cup pistachios chopped
- Ice cream for serving
Instructions
- Preheat oven to 350°F. Grease an 8 by 11-inch baking dish with cooking spray and set aside.
- In a microwave-safe bowl, stir together the frozen raspberries and jam and microwave on high for 1 minute. Use a fork to mash the berries somewhat, making sure to keep a few whole. Set aside.
- In a large mixing bowl, stir together the flour and sugar until well-combined. Make a well in the center and add the butter, milk, egg and pistachio butter and stir until just combined. Gently fold in the chocolate chips and pour the mixture into the prepared dish. Spread out evenly and drizzle the top with 3/4 of the raspberry mixture and half of the chopped pistachios.
- Bake until golden and somewhat firm to the touch, about 40 to 45 minutes. The center might still wobble a bit but that’s okay. Remove from the oven and cool slightly before drizzling with the remaining raspberry mixture, a dusting of powdered sugar and the remaining pistachios. Serve by spooning into bowls and topping with vanilla ice cream. Enjoy!
