Buttermilk Pudding Cakes with Sugared Raspberries

Click here for a PDF of this recipe without photos.

The cakes are quick and easy to make – especially if you have a standing mixer – and would be great with whatever fruit is fresh, ripe, and in-season.

Adapted from the Lee Brothers Simple Fresh Southern

  • ¾ cup all-purpose flour
  • 1.5 tsp baking powder
  • 2 eggs
  • ¾ cup buttermilk
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 4 Tb butter, melted and cooled to room temperature
  • 8 oz fresh raspberries (or other fresh, in-season fruit)
  • ¼ cup sugar
  • Whipped cream

Preheat the oven to 425.  Combine the flour and baking powder in a large bowl.  In a second bowl, beat the eggs until creamy and yellow, then add the buttermilk, vanilla, sugar, and butter.  Add the flour mixture and whisk until well-combined and smooth.

Divide the batter into 8 cups of a nonstick muffin pan.  Bake for 9 – 10 minutes.

While cakes are baking, combine the sugar and raspberries in a large bowl.  Use your hands to gently combine.

Invert cakes onto small plates, cover with the berries, and garnish with whipped cream.

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