New This Month

Buttermilk Pudding Cakes


This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor." Photo credit: Ben Fink

  • Servings: 8

Source: The Martha Stewart Show, January 2010


  • 3/4 cup sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 3/4 cup whole or low-fat buttermilk
  • 1 teaspoon pure vanilla extract
  • 9 tablespoons plus 1 teaspoon sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
  • Nonstick cooking spray
  • 2 cups (8 ounces) fresh raspberries
  • Whipped cream, for serving (optional)


  1. Preheat oven to 425 degrees with a rack positioned in the top third of the oven.

  2. Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.

  3. Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.

  4. Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.

  5. Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.

Reviews Add a comment

  • Tifs
    27 MAR, 2010
    I tried this recipe because I had some buttermilk I needed to use up and I am happy I found it. I did 1.5 times the recipe so I could make 12. We covered with kiwi
  • PunkyMom
    31 JAN, 2010
    Fabulous! Made them with my daughters for breakfast. We put powdered sugar and syrup on them. They had two each! easy to make.
  • langel
    30 JAN, 2010
    Delicious easy dessert! You can make these up in about 15 minutes. They would be awesome with maple syrup and some bacon on the side for breakfast!