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


  • ¾ cup sifted all-purpose flour

  • 1 ½ teaspoons baking powder

  • 2 large eggs

  • ¾ cup whole or low-fat buttermilk

  • 1 teaspoon pure vanilla extract

  • 9 tablespoons plus 1 teaspoon sugar

  • 4 tablespoons (½ 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.

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