Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Buttermilk Pudding Cakes 4.1 (19) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 8 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 Ingredients 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) Directions 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. Print