Best Buttermilk Pudding Cake With Maple Raspberries Recipes

Maple Pudding Cake image

Provided by Katie Lee Biegel

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
Kosher salt
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla ice cream, for serving, optional

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

Lemon Buttermilk Pudding Cake image

Provided by TommyGato

Categories Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 large egg whites
1 cup granulated sugar, divided in half
1 egg yolk
2 tablespoons unsalted butter, melted and cooled
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup fresh lemon juice
1 1/2 cups buttermilk
1 lemon, zest of, finely grated
hot water

Steps:

Preheat oven to 350 degrees F.
Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
(Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
Bake for 45 minutes until top is lightly browned.

Nutrition Facts : Calories 338.1, Fat 7.7, SaturatedFat 4.5, Cholesterol 60.4, Sodium 286.3, Carbohydrate 61.7, Fiber 0.3, Sugar 54.9, Protein 7.3

Buttermilk Pudding Cake with Maple Raspberries image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups well-shaken buttermilk
1/2 stick butter, melted and cooled
3 large eggs, separated
2/3 cup sugar, divided
2 half-pints raspberries (1/2 pound)
1/3 cup pure maple syrup

Steps:

Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
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.
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.
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.
Toss raspberries with maple syrup and serve with warm pudding cake.