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



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees with a rack positioned in the top third of the oven.

  • 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.

  • 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.

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

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

Reviews (3)

19 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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
Rating: Unrated
Fabulous! Made them with my daughters for breakfast. We put powdered sugar and syrup on them. They had two each! easy to make.
Rating: Unrated
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!