Buttermilk Pudding Cake With Maple Raspberries – a delicious recipe with flour, salt, buttermilk, butter, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F with rack in middle.
2
Butter 1 1/2 quart shallow baking dish.
3
Whisk together flour and salt in a large bowl.
4
In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar.
5
Stir into flour mixture.
6
Beat egg whites with an electric mixer at medium speed until frothy.
7
Increase speed to medium high and add remaining 1/3 C sugar, 1 T at a time, until whites just hold stiff peaks.
8
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
9
Pour batter into baking dish and bake in a water bath until puffed and golden brown, about 40-45 minutes.
10
Cool slightly before serving.
11
Combine raspberries with maple syrup and serving along with warm pudding cake.
1062
kcal
Calories
92
g
Fat
54
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¼ cup flour, all purpose, ¼ teaspoon salt, 1 ⅓ cups buttermilk, well-shaken, ½ cup butter, melted and cooled, and more.
Yes, Buttermilk Pudding Cake With Maple Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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