Buttermilk Pudding Cake with Maple Raspberries
A light and airy pudding cake made with buttermilk and topped with fresh raspberries tossed in maple syrup. The cake has a delicate texture from beaten egg whites and gets its richness from buttermilk and melted butter.
Ingredients
- •¼ cup all-purpose flour
- •¼ teaspoon salt
- •1⅓ cups buttermilk
- •½ stick butter
- •3 large eggs
- •⅔ cup sugar
- •2 half-pints raspberries
- •⅓ cup maple syrup
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
5 min
- 2.
Whisk together flour and salt in a large bowl. Whisk together buttermilk, butter, yolks, and 1/3 cup sugar in a separate bowl, then stir into flour mixture.
5 min
- 3.
Beat egg whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks.
10 min
- 4.
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 40 to 50 minutes. Cool slightly, 10 to 15 minutes.
50 min
- 5.
Toss raspberries with maple syrup and serve with warm pudding cake.
5 min
