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2000s Recipes + Menus

Buttermilk Pudding Cake with Maple Raspberries

Serves6
  • Active time:15 min
  • Start to finish:1 hr
September 2009
As its name suggests, a pudding cake is like two desserts in one: a light, fluffy cake that gives way to a smooth, rich custard. This one gets its signature tang from buttermilk. Maple-sweetened berries prove to be an inspired companion.
  • 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 lb)
  • 1/3 cup pure maple syrup
  • Preheat oven to 350°F with rack in middle. Butter a 11/2-qt 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 Tbsp 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 (see Tips) 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.

Recipe by Ian Knauer

Photograph by Stephanie Foley

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