BUTTERMILK PUDDING CAKES
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
- Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
- Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
- Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
- Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.
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[email protected]Overall, I thought these cakes were pretty good. I would definitely make them again.
saab tw
[email protected]I would have liked these cakes more if the pudding filling had been a little thicker.
jshidul Islam
[email protected]These cakes were okay, but I've had better.
dev Bahadur rawat
[email protected]I'm not sure what I did wrong, but my cakes didn't turn out very well. They were dry and crumbly.
Ahmed Tasin
[email protected]These cakes were a great way to use up some leftover buttermilk. They were moist and flavorful, and the pudding filling was a nice touch.
steve jepson
[email protected]I made these cakes for a bake sale and they sold out in minutes! Everyone loved them.
Shy Girl
[email protected]These cakes were a bit more work than I expected, but they were definitely worth it! They were so delicious.
Fatima Alhaji Ayuba
[email protected]I made these cakes for my family and they loved them! The pudding filling was especially a hit.
Gilbert Flores
[email protected]I followed the recipe exactly and my cakes turned out perfectly! They were so moist and fluffy.
Majmulah hawari
[email protected]These cakes were a little too sweet for my taste, but they were still very good.
Logan Russell
[email protected]I'm not a big fan of buttermilk, but I decided to give these cakes a try anyway. I'm so glad I did! The buttermilk flavor is very subtle and the cakes are incredibly moist.
Myrel Santos
[email protected]These cakes were easy to make and turned out great! The only thing I would change is to add a little more sugar to the pudding filling.
Francina Grady
[email protected]I made these cakes for a potluck and they were a huge success! Everyone loved them.
Abdullah Molla
[email protected]These buttermilk pudding cakes were a hit! They were so moist and flavorful, and the pudding filling was the perfect touch. I will definitely be making these again.