Best Maple Buttermilk Pudding Cake Recipes

BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES

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.

BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES

Steps:

• Preheat oven to 350 F with rack in middle. Butter 1 1/2 quart shallow baking dish.
• Whisk together flour and salt in a large bowl.
• In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar. 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 C sugar, 1 T at a time, 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, about 40-45 minutes. Cool slightly before serving.
• Combine raspberries with maple syrup and serving along with warm pudding cake.

MAPLE-BUTTERMILK PUDDING CAKE

Steps:

• 1. Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish. Line the bottom of the dish with a piece of parchment paper and butter the paper. In a medium saucepan, boil the maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove the syrup from the heat, whisk in 3 tablespoons of the butter, then pour into the prepared baking dish. In a small bowl, whisk the flour with the baking powder, salt and mace. In another small bowl, whisk the whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients in 2 batches, alternating with the liquid ingredients; beat until the batter is smooth. Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding for 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before serving. MAKE AHEAD The pudding can be made earlier in the day and served at room temperature or reheated in a 350° oven for 10 minutes. SERVE WITH Unsweetened whipped heavy cream or crème fraîche.