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.

8 Responses to “Buttermilk Pudding Cakes with Sugared Raspberries”

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