Buttermilk Pudding Cake With Maple Raspberries
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup flour, all purpose
- 1⁄4 teaspoon salt
- 1 1⁄3 cups buttermilk, well-shaken
- 1⁄2 cup butter, melted and cooled
- butter, for the pan
- 3 eggs, large separated
- 2⁄3 cup sugar, divided
- 1⁄2 lb raspberries or 1/2 lb any other berries
- 1⁄3 cup maple syrup
directions
- Preheat oven to 350 F with rack in middle. Butter 1 1/2 quart shallow baking dish.
- Whisk together flour and salt in a large bowl.
- In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar. Stir into flour mixture.
- Beat egg whites with an electric mixer at medium speed until frothy. Increase speed to medium high and add remaining 1/3 C sugar, 1 T at a time, until whites just hold stiff peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden brown, about 40-45 minutes. Cool slightly before serving.
- Combine raspberries with maple syrup and serving along with warm pudding cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.