Buttermilk Pudding Cake With Maple Raspberries
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
59
Spice
57
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1.333333 cups
Buttermilk (well-shaken)3 large
Egg (separated)2 cup
Sugar (divided)1 cup
Pure Maple SyrupDirections:
1
Preheat oven to 350°F with rack in middle
2
Butter a 1 1/2-quart shallow baking dish
3
Whisk together flour and salt in a large bowl
4
Whisk together buttermilk, butter, yolks, and 1/3 cup sugar in a separate bowl, then stir into flour mixture
5
Beat egg whites with an electric mixer at medium speed until frothy
6
Increase speed to medium-high and add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks
7
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly
8
Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 40 to 50 minutes
9
Cool slightly, 10 to 15 minutes
10
Toss raspberries with maple syrup and serve with warm pudding cake
11
Preheat oven to 350°F with rack in middle
12
Butter a 1 1/2-quart shallow baking dish
13
Whisk together flour and salt in a large bowl
14
Whisk together buttermilk, butter, yolks, and 1/3 cup sugar in a separate bowl, then stir into flour mixture
15
Beat egg whites with an electric mixer at medium speed until frothy
16
Increase speed to medium-high and add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks
17
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly
18
Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 40 to 50 minutes
19
Cool slightly, 10 to 15 minutes
20
Toss raspberries with maple syrup and serve with warm pudding cake