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.

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.

**Note: You can do the same thing with different frozen fruit like strawberries or blackberries would be great!**

In a large mixing bowl, stir together the self-rising flour and granulated sugar until well-combined.

**Tip: If you don’t have self-rising flour at home, you can easily make some yourself. For every 1 cup of flour just add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Instant self rising flour.**

Make a well in the center and add the melted butter, buttermilk, egg and pistachio butter and stir until just combined.

**Note: Pistachio butter can be pretty pricey at times, and so you can either omit it altogether or you can make it yourself by grinding up 16 ounces of shelled pistachios with 1 teaspoon kosher salt and 1 tablespoon of honey until smooth.**

Gently fold in the white chocolate chips and then pour the mixture into an 8×11-inch baking dish that has been greased lightly with cooking spray.

Spread the batter out evenly and drizzle the top with 3/4 of the raspberry mixture from earlier and half of the chopped pistachios.

Bake at 350°F until golden and somewhat firm to the touch, about 40 to 45 minutes. The center might still wobble a bit but that’s okay. This cake is best slightly underbaked rather than over baked and dry.

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 or fresh whipped cream. It would be delicious on it’s own, of course, but everything is always better with a bit of ice cream.

I like to serve the cake while still slightly warm so that the ice cream has a chance to melt into it. You can make it ahead of time and then rewarm before serving or you can eat it at room temperature as well.

This is a great little cake recipe to keep up your sleeve for 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!