Raspberry Pistachio Streusel Coffee Cake

This coffee cake is a perfect old school recipe with a unique berry twist.  Amazingly moist cake, crumbly buttery topping and a hint of sweet, tart raspberry preserve swirled throughout with a crowning of fresh raspberries on top.

YOU CAN SEE THOSE PISTACHIOS POKING OUT FROM THE MIDDLE □

Other berries can certainly be substituted if you prefer to use strawberries or blueberries, but you can also leave the fruits out totally and make a very basic coffee cake.  Still delicious!

When I was a youngster, I thought Coffee cake had coffee in it, so was never interested, but coffee cake got it's name because it was typically served with coffee, the quintessential beverage to accompany the cake.  I would fathom to say hot or iced coffee would work equally well, or perhaps a tall glass of milk if you're so inclined.

ALL THE INGREDIENTS READY FOR MIXING & ASSEMBLING

Back to the cake.  I mix softened butter with flour, sugar, eggs and a few other ingredients to make a fluffy batter that then gets divided into a top and bottom layer with the beautiful streusel and jam nestled in the center.

FIRST LAYER DOWN, THEN JAM & STREUSEL

SECRET INGREDIENT ROSE PRESERVE TAKES THIS OVER THE TOP, BUT TOTALLY OPTIONAL

The alluring hint of cardamom is a welcome note in both the batter and streusel, but if you aren't sure about cardamom, you can leave it out.  I highly encourage you to try it.  It is one of my favorite spices, having a heady, earthy note, somewhat like cinnamon.

SECOND LAYER PLUS STREUSEL & BERRIES. READY FOR MY OVEN

This is an easy assemble cake that your whole family will love (with to without coffee).

OUT OF THE OVEN & READY TO DEVOUR

SIMPLY DELICIOUS

Pampered Chef Stoneware                       Pyrex Mixing Bowls                       Hamilton Beach Hand Mixer

Raspberry Pistachio Streusel Coffee Cake

2 cups all purpose flour. I use Einkorn organic non-GMO flour
1/2 cup cane sugar
1/3 cup butter, softened
1 cup unsweetened coconut milk, or full fat milk
1 egg
3 teaspoons baking powder
1 teaspoonsea salt
1/4 teaspoon ground cardamom

1/4 cup raspberry preserve (optional 1/2 raspberry and 1/2 rose preserve 
1/3 cup raspberries, plus extra for serving if desired


Streusel Topping
1/3 cup chilled butter, cut into small cubes, or grated
1/2 cup all purpose flour
1/4 cup cane sugar
1/4 cup chopped pistachios
1/4 teaspoon ground cardamon


You'll need:
Hand mixer or stand mixer (like my KitchenAid Stand Mixer)
9 x 9 baking pan



Heat oven to 350  degrees


Add all streusel topping ingredients to a large bowl & combine mixture well, using a fork.
Set aside.


Combine all ingredients except jam & raspberries in a large bowl & beat slowly with a hand mixer until just combined, then on high for 2 minutes.


Spread half the batter in a greased 9 x 9 baking pan then sprinkle with half the streusel mixture .


Dollop the jam on the batter then top with remaining batter.

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Sprinkle remaining streusel over the top


Place the raspberries strategically onto the batter.


Bake for 40-45 minutes until a knife or pick inserted into the middle comes out clean.


Serve with extra berries and preserve.